New York Times bestseller DIANE A.S. STUCKART a/k/a
ANNA GERARD and ALI BRANDON
Recipes and B&B Stuff...
Just to be clear…I (Anna/Ali/Diane) don’t cook and bake unless I have no other choice. But since one of the “B’s” in my Georgia B&B series stands for breakfast, by default I have to write about food in my cozy mysteries. Turns out my protagonist, Nina Fleet, doesn’t really cook or bake, either.
Enter Daniel Tanaka, owner with his wife Gemma of Peaches and Java, the best independent coffee shop/bakery in my fictional town of Cymbeline. It’s Daniel who caters the tasty breakfasts for Nina’s B&B guests, including his famous peach cobbler with amaretto whipped cream topping. Since that cobbler dish figures prominently in PEACH CLOBBERED, I put together a recipe that I think pretty well replicates Daniel’s creation.
PEACH CLOBBERED PEACH COBBLER
(As served by Daniel Tanaka of Peaches and Java)
• 6 to 8 large ripe peaches, pitted and peeled and sliced
(OR, substitute a 29-ounce can of sliced peaches in heavy syrup, drained)
• 2-1/2 tablespoons cornstarch
• 3/4 cup sugar
• 3/4 teaspoon ground cinnamon
• Uncooked pie crust (top only…homemade with your recipe, or store-bought)
OPTIONAL TOPPING: Amaretto Whipped Cream (see recipe below)
Combine all ingredients except the pie crust in a bowl and mix well, then transfer to a greased pie pan or comparable baking dish. Top with the uncooked pie crust (Crust options: you can completely cover the filling with the crust, adding 2-3 slits to vent the steam. OR, slice the crust into strips and weave into a lattice pattern. OR, like Daniel you can get creative and slice designs into the uncooked crust before laying it over the filling.)
Bake at 375° for approximately 45 minutes (30 minutes for a convection oven), or until the fruit is bubbling around edges and crust is golden brown. Let cool a few minutes and then scoop into individual serving bowls. If desired, top with Amaretto Whipped Cream.
AMARETTO WHIPPED CREAM
• 1 cup heavy whipping cream (keep chilled until ready to use)
• 1/4 cup powdered (Confectioner’s) sugar
• 2-3 tablespoons Amaretto liquor (or substitute non-alcoholic almond flavoring)
Combine whipping cream and powdered sugar in mixing bowl. With hand or stand mixer, beat on low until sugar is thoroughly dissolved into the cream (approx. 1 minute). Add amaretto and beat on high for another 2-3 minutes or until the cream forms stiff peaks. Make in advance and keep refrigerated until ready to serve atop the cobbler.