Thursday, July 19, 2012

Open Faced Peach Mango Cobbler w/Crystallized Ginger

Hey folks.  I hope you missed me.  My computer  adapter went bad and I had to replace it.  Anywho, I've had quite some experiences and some awesome new recipes since we last chatted.  Starting with a nice summery cobbler  fresh with peaches and mangoes, topped with some whipped cream.  I came up with this recipe on Saturday to utilize two mangoes I had purchased that were extremely ripe and could only possibly become a smoothie or  part of a fruit salad glaze.  The peaches I purchased were  originally for another recipe idea, but I will share that recipe later in the week.  Packed with B vitamins and minerals essential for healthy bones, eyes, teeth, skin and cell function,  peaches and mangoes are wonderful and bright with natural, juicy sweetness, unmatched by many.  This cobbler is a little more figure friendly in that there is only one crust as opposed to the traditional two.  Ginger makes a  notable appearance in this recipe for a natural spiciness and the luxury of being one of the super spices and high in antioxidants.  This is what I like to call a 'lazy cobbler' in that the effort is minimal with a store bought, roll out crust and the reward is great!! 
4 fresh peaches, sliced 
2 mangoes, sliced and mashed through a sieve
juice of half of lemon
3 tbsp. brown sugar
2 tsp. cornstarch
2 tbsp. salted butter, cut into small pieces
1 tbsp. crystallized ginger
1 roll out pie crust
pinch kosher
milk, for brushing crust
Preheat oven to 375*F.  
Place peaches and mango puree in a medium bowl. Squeeze in lemon.  
Toss brown sugar, cornstarch and salt together until they form small, even granules and blend with fruit.
Using a heavy duty piece of foil, press into a 10 inch cast iron skillet and coat with a small amount of butter.  
Un-roll pie crust over skillet and gently press into pan.  Pour in fruit mixture.
Fold excess dough onto fruit and gently brush pastry with milk using a pastry brush or silicone baster.  Sprinkle with crystallized ginger and dot with butter pieces.
Bake until golden and and bubbly, about 45 minutes.  
Let cool for about 20 minutes, then lift foil and all to a serving plate.  

let stand for 10 more minutes before serving and use a large spoon or spatula.
Garnish with whipped cream.  Serves 6

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