Drunken Peach Cobbler

Rum, Brandy or Cognac gives this peach cobbler a distinct flavor. The peaches are allowed to marinate overnight in dark liquor and strained before using. (Don't panic; the alcohol evaporates while cooking so no one will get tipsy while eating your cobbler.)


INGREDIENTS

Batter

1 stick salted butter, for baking dish

1 cup flour
1 cup sugar
2 teaspoons baking powder
a dash of salt (about 1/8-1/4 teaspoon)
1 cup room temperature milk
1 egg

Filling

1 (28 oz) + 1 (15oz) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

To prepare peaches the night before: strain the peaches and put them into a bowl. Add spices, stir BY HAND. Pour a shot or about 1/3 cup of alcohol (liquor) over peaches and stir BY HAND for about 2 minutes. cover peaches and place in refrigerator overnight (8hrs). *If by chance you wake up in the middle of the night, stir the peaches!* Why? So that the spices get to mix in and permeate the peaches while they're marinating.

COOKING DIRECTIONS

*Do not preheat oven*

Place butter in 9 x 13 inch dish and place in oven.

Heat oven to 350 degrees.

While the butter is melting, mix flour, sugar, baking powder and salt.

Check on butter in oven. Don't let it burn.

Mix in milk and egg on medium. Mix until batter is smooth (small, scattered lumps will still be visible).

Remove butter from oven.

Pour batter evenly over melted butter.

Spoon peach mixture evenly over batter-DO NOT STIR!

Bake 40-45 minutes or until cobbler rises and is medium golden brown.


Serve cobbler warm, in bowls with vanilla bean ice cream. simply delicious.