Bourbon Peach Cobbler with Vanilla Bourbon ice cream

This is a simple recipe that I made in my moms huge cast iron skillet. I soaked the sliced, peeled peaches in the bourbon for a few hours prior so they’d have a chance to soak up the goodness and get a little “boozy”! I also had some left over blueberries that needed to be used, so I threw them into this one too, but it’s not necessary. I also used fresh peaches, but you can use canned as well. Make sure they are not in a heavy syrup as it will get too sweet.

My ice cream is a eggless recipe, and no cook. All you need is a ice cream maker and voila! I love mine, its a Breville and works so well.

Ingredients

8 Fresh peaches peeled and sliced, about 6-8 cups

1/4 cup Bourbon

3/4 cup sugar divided

2 Tbsp Cornstarch

1 tsp ground cinnamon

1 1/2 cups all purpose flour, sifted

2 tsp baking powder

1/2 tsp salt

2 sticks unsalted butter (cold)

1/2 cup ricotta cheese

Soak the Peaches in the bourbon for 30 minutes to 1 hour

Heat oven to 375 degrees F

Drain off the bourbon into a large bowl. Add 1/4 cup sugar, cornstarch, and cinnamon and mix well with a whisk. Add the peaches and fold in carefully to coat well. In a large cast iron skillet (or oven proof skillet) melt 1/2 stick of butter. Pour in the peaches and cook in the oven for about 5 minutes

While the peaches are cooking, prepare your dumplings. Into a food processor add the flour, 1/2 cup sugar, baking powder and salt. cut 1 1/2 sticks of the butter into small cube and add to the flour mixture. Pulse in the processor until the mixture becomes like wet sand. Add the dollops of ricotta and pulse till lightly blended. Don’t overwork the dough as it will become tough.

Spoon the dough over the peaches in big spoonfuls creating the dumplings. Sprinkle the top with a little more sugar and bake for 40-45 minutes util the top is browned and the fruit is bubbling.

Serve with my Vanilla Bourbon ice cream

Vanilla Bourbon Ice cream

Ingredients

2 cups heavy cream

1 cup whole milk

2/3 cup sugar

dash of salt

1 Tbsp vanilla extract

1/8 cup bourbon whiskey

Mix all ingredients together well and refrigerate for 30 minutes or longer

Pour the mixture onto the ice cream maker and use as directed

Using ice cream right out of the machine will produce a soft serve, or freeze in an airtight container and freeze for harder ice cream.