Ingredients:
6 Cups Of Canned Del Monte Sliced Peaches In Syrup
1 Cup Of White All Purpose Baking Flour
1 Tablespoon Of Del Monte Pineapple Juice
2 Cups Of White Superfine Sugar
1 Teaspoon Of Pure Mexican Vanilla Extract
1/2 Cup Of Softened Salted Real Butter
1 Tablespoon Of Fine Ground Baking Powder
1 Cup Of Cold Fresh 2% Milk
1 Dash Of Fine Ground Table Salt
1 Teaspoon Of Fresh Ground Cinnamon
1 Dash Of Fresh Ground Nutmeg
Information:
Serving Size 10
433 Calories Per Serving
14 Grams Of Fat
Preparation Instructions:
Many thanks to Eion from Limerick Ireland for sending us this pleasant Del Monte peach cobbler recipe. To get started with the recipe, please take out a nine by thirteen inch glass baking dish. Next you will want to melt the softened salted real butter, and then pour it into the baking dish. Next take out a large mixing bowl, and then sift together the white all purpose baking flour, one cup of white superfine sugar, fine ground baking powder, and fine ground table salt. Once those ingredients have been sifted together, pour in the cold fresh 2% milk, stirring until a thick and even cobbler batter forms. Next evenly pour the batter over the melted butter, but do not stir it up. Next take out a medium size saucepan, and then add into it the Del Monte sliced peaches in syrup, pineapple juice, one cup of white superfine sugar, and pure Mexican vanilla extract. Bring this batch of contents to a boil over medium high heat, stirring until all of the sugar melts. Once you're done with that step, pour the cobbler filling over the top of the batter within the baking dish. Lastly you will want to sprinkle the fresh ground cinnamon and fresh ground nutmeg over the top of the filling. You can now bake the cobbler at 350 degrees Fahrenheit or 175 degrees Celsius for about one hour, or until the surface of the dessert is golden brown. Serve the peach cobbler with a scoop of vanilla ice cream. Thanks again for visiting our website.
