Thursday, February 7, 2013

Rustic Strawberry Peach Pandowdy

This is simply delicious as well as easy.  I first give credit to Tyler Florence from the Food Network who inspired it. I just made a few twists and turns for flavor and curtailed the time. This dessert is great with my barbeque and superb dessert with any pork entree! 

Then, you know Pookah and I had to go and do something ELSE to hurry it up!  Tsk. tsk! 

Here's what you'll need:

A buttered iron skillet. Preheat oven to 375° 

Ingredients and Method:

Crust: In a large glass bowl
1 box of corn muffin mix (OR 1 cup Masa flour w/
2 tbsp baking powder), 2 cups all purpose flour 4 tbsp unsalted butter, 1/4 cup sugar, 1/4 cup cream or half & half.

 Mix all dry  ingredients. Add the butter and use your clean hands to mix and break up the butter, folding in and out until it looks like small peas. ADD the cream, a little at a time until moist, but manageable. Set aside.

Filling- In a large glass bowl:
1 carton fresh sliced or frozen strawberries (w/sugar), 1 1/2 bag of frozen peaches, 1/4 cup good bourbon*, 1 cup sugar, 1 tbsp of the following: ginger, cinnamon, tablespoon sea salt, lemon juice. 2 tablespoons  cornstarch or tapioca starch. 

Mix the filling well. Pour into a buttered iron skillet. Place on the stove, medium high, for about 5 minutes until ingredients become syrupy. Take off the stove.  ADD the bourbon and mix again. 

Add moist crust mix in large spoonfuls on top of the peach filling and sprinkle with a little sugar. There will be spaces and gaps, but they'll come together and puff up during baking. Brush some more cream over the top, sprinkling top crust with a little sugar.
Bake for 45 minutes or until crust is puffy, and filling is bubbly. Remove to the counter and let it sit for at least 15 mintues.

Serve hot with vanilla ice cream!

Let me know how you like it. Add comments, questions, or suggestions freely! Thanks!
* If you skip the alcohol, use a good rum or bourbon extract.

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