Here at Pioneer Public Television, we value life-long learning. We may not all be Martha Stewart types, but season three of Postcards has certainly shown us a thing or two about how to make and create our own works of art. Let’s refresh ourselves on some DIY inspiration ideas, and maybe you’ll be inspired to create art like the pros.
In our episode “The Culinary Arts of Western Minnesota,” Southwest Minnesota State University won the RCA Culinology competition. Thanks to Chef Michael Cheng, you can re-create this national-award-winning dessert in your own kitchen. Here are the ingredients you will need for the each of the three parts of this decadent dessert and how to make it. If you want to share your sweet creation, the dessert serves 12 people. Enjoy!
For the cobbler topping:
1 1/3 c all purpose flour
2 t baking powder
1/2 t salt
1/3 c of sugar
3 t butter, cold, cut into chunks
1/3 c whole milk
1 t. vanilla extract
- Sift together the flour, baking powder, salt and sugar.
- In a bowl, cut in chunks of butter (using a pastry cutter or electric mixer with a paddle attachment) until mixture has a fine cornmeal texture.
- Slowly add in the milk and vanilla.
- Knead until dough holds together well; about one minute. Set aside.
For the peach filling:
5 c frozen peaches cut into small chunks
3/4 c granulated sugar
1 c packed, brown sugar
2 T cornstarch mixed with 3 T water to form a slurry
1 t vanilla extract
1/2 t salt
3/4 c pecans, chopped
- In a medium sauté pan, mix vanilla, sugar, brown sugar, cornstarch slurry, salt and peaches.
- Cook over medium heat until sauce thickens.
- Remove from heat and add the pecans.
- Place mixture in a baking dish and portion the cobbler topping over the peach mixture.
- Bake in a 400 F degree oven for 12 minutes.
For the ice cream:
3/4 c whole milk
1 1/2 c cream
3/4 c buttermilk
5 T granulated sugar
1 1/2 t corn syrup
Pinch of salt
3/4 t vanilla
Seven large egg yolks
- Combine all ingredients in a stainless steel bowl.
- Heat over a double boiler until custard coats the back of a spoon (about 170 F degrees) on medium-high heat.
- Remove from heat and pour into a hotel pan.
- Cool to below 35 F degrees in refrigerator.
- Process in an ice cream machine according to manufacturer’s instructions.
To put your creation all together, place the peach cobbler on a plate and scoop the ice cream onto the side. You’ve just created a national-award-winning culinology dessert!
by Andrea Singleton, Postcards producer
