Peach Cobbler

Peach Cobbler


3/4 cup (175 mL) dry white wine

3/4 cup (175 mL) water

3/4 cup (175 mL) sugar

1 tbsp (15 mL) cinnamon

3/4 cup (175 mL) coarsely chopped peel ginger

4 large peaches, cut in half, pitted and skinned

2 tbsp (30 mL) fresh lemon juice

1/2 teaspoon (3 mL) cinnamon

Puff pastry


Simmer wine, water, sugar, cinnamon and ginger in saucepan. Stir occasionally until reduced to about 3/4 cup. Prepare eight ramekins for the oven. Divide syrup into ramekins to cover the bottom. Place a peach half in each ramekin, hollow side down, and let cool for about 10 minutes. Roll out puff pastry to about 1/8 of an inch and cut to fit inside of the ramekins. Place puff pastry on top of each ramekin. Brush with egg wash and bake at 375°F for about 30 to 40 minutes. Makes eight servings.


courtesy The Lord Nelson, Burlington