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From NPR's Heirloom recipe contest. So unique and fun, not to mention delicious. As this dessert bakes, a yummy syrup is formed and vacuumed up into an upside down ramekin, so that when you invert it, you have a ready-made syrup all ready to eat with the baked peaches and biscuit-cake.
Peaches and Syrup
- 7 medium peaches, peeled (see note)
- 3⁄4 cup packed light brown sugar
- 6 tablespoons water
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 1 1⁄4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
- 6 tablespoons milk
- For the peaches and syrup: Adjust an oven rack to the middle position and heat the oven to 400°F
- Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup.
- Combine the brown sugar, water, butter, vanilla, and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes.
- Pour the syrup over the peaches.
- For the dough: Pulse the flour, sugar, baking powder, and salt in a food processor until blended.
- Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal.
- Put the mixture into a medium bowl.
- Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough.
- Squeeze the dough together and flatten into a disk.
- On a lightly floured work surface, roll the dough into a 9-inch circle.
- Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.).
- Bake until the top is golden brown, 25 to 30 minutes.
- Transfer the pan to a rack and let cool for 30 minutes.
- Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate.
- Cut into wedges around each peach and serve, pouring syrup over each portion.
- note: Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard — they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.
This has a a great taste! Next time I would use smaller peaches. And defintely make it as close to serving time as possilbe. I also substituted splenda for 1/4 c of the brown sugar and 1 T of sugar in the dough.