Sometimes Less Is So Much More Bourbon-Sage Peach Cobbler.

Bourbon-Sage Peach Cobbler

I love writing about , cooking and taking pictures of all of the food that I have brought to this blog since I started in March of this year but a break was in order. I normally offer new entries three times a week, Silent Sunday, Tuesdays and then again on Friday. It's a formula that has worked in the past but now it's time for a change. From this point forward I will post once weekly and one Silent Sunday per month. 

Passion is passion but responsibility can help with focus and set priorities in order, which is good. So in essence less is so much more, I thank you for your understanding and support.  I figure I leave you hanging for a week and hit you with a gut punch upon my return............

On The menu today: Bourbon-Sage Peach Cobbler w/ Fleur De Sel Ice Cream 

Bullet Bourbon

When you leave for a while and then show back up out blue, you had better make a grand entrance or you may as well stay gone. There is no better entrance than making and herb infused dessert with a not so subtle hit of liquor, talking about a loving punch to the gut!!!!!!!

Fleur De Sel Ice Cream 

For the Cobbler we will need the following:

• Canned Peaches (6 cans)
• Sage (1 bunch)
• Bourbon (3 Cups)
• Brown Sugar (1 Cup)
• Butter (1/2 cup)
• Vanilla (2 Tbs)
• Cloves (8 each)
• Cinnamon or Nutmeg (1 tsp)
• Cornstarch (3 Tbs)

For the Crust we will need the following: 

• White Sugar (1 Cup)
• Flour (1 Cup)
• Sage (4-5 leaves)
• Butter (1 & 1/4 sticks)

Sage-Bourbon 

If you look at the second picture you will see a bit of a crust on the peaches, it's because I start off by 1st draining the peaches, reserving the liquid and finally sautéing the peaches in butter. I then add the brown sugar and allow this mixture to simmer for about 10 minutes before setting it aside for later use. The next step is to take the liquid from the peaches and adding the bourbon, sage, cinnamon, cloves and vanilla to a pot and bringing to a low boil. Strain this sauce and add it to the pan with peaches bringing this mixture to a boil before adding the slurry (mixture of 3 Tbs of cornstarch and 1 Tbs of water) to thicken. Place this mixture into the baking pan of your choice and set aside for now.

To make the cobbler (crust) simple add the flour to the white sugar along with the dice sage. Next add the melted butter and mix together with your hands. The mixture should be sticky but somewhat firm. Remember this is a cobbler, so it should look "patch work" in appearance. * The cobbler may need more flour or butter in order to stiffen or loosen respectively. Add the crust in pieces to the top of the fruit mixture and cook in an oven preheated to 350 for 90 minutes or until the crust starts to brown. Add a few scoops of Ice Cream to the cobbler and enjoy. I added smoked salt as a garnish and to bring out the sage in the crust, I suggest the same for you. See you in a week or so........