Happy Mothers Day to all the mothers of the world! I hope you have all been as spoilt and showered with love as I have been. Of course my spoiling included a bunch of cookbooks! My cookbook collection is so large that I have had to build a new set of shelves in my study to accommodate them all, and yet my endless fascination with what other people can do with food never ends.
However, on this occasion I went back to my grandmother’s recipes to create a Mothers Day dessert. She called this a peach cobbler, although I am not sure if that is technically correct. Whatever it should be called, it is a lovely dessert that is easy to make and sure to please. It is best served warm. I serve it with whipped cream, but my grandmother generally used vanilla ice cream.
- 1 kg can/bottle peaches in natural juice
- 200 g butter, softened
- 3/4 c caster sugar
- 2 eggs
- 1 t vanilla
- 3/4 c wholemeal flour
- 1/2 c plain flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1/4 c desiccated coconut
- 1/2 c almond meal
Strain peaches in colander over a bowl. Retain juice. Line 23 x 32cm baking pan with baking paper. Preheat oven to 170C.
Beat butter and sugar until light and fluffy. Add eggs 1 at a time and beat well. Add vanilla. Blend flours, baking powder and soda, and fold into butter mixture. Fold coconut into mixture, and finally fold in almond meal. Spread mixture evenly over the pan and smooth surface.
Gently push peach slices into the batter. Be sure to place them close together.
Once the batter is completely covered in peaches it is ready to cook. Bake for 30-35 minutes or until a skewer into the centre comes out clean.
While cobbler is in the oven, place reserved juice and 2 T golden syrup into a small saucepan on the stove. Heat on medium until mixture is about to boil, and then turn down to low. Heat until mixture has reduced and thickened slightly. When cobbler has cooked. use a large spoon to pour syrup even over entire surface of the cobbler.
Serve immediately with your favourite topping!