I decided this past week that my post-baby vacation was over and it was time to get back into my regular duties with a little more enthusiasm. One of those duties that had been neglected was baking desserts, so I pulled out “In the Kitchen the Costco Way” because it was new and has pretty pictures. I found a recipe for raisin peach cobbler that looked simple enough and wonderful enough to be my first post-baby baking adventure. The original recipe called for more raisins and omitted the rum and brandy, but I think that this slightly tweaked version is a little more tasty and, shall we say, grown up?
rum-raisin brandy-peach cobbler
1 1/4 cups sugar, divided
generous 1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup butter, melted
2 cups canned peaches, drained
3/4 cup raisins
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground alspice
1 tablespoon rum
1 tablespoon brandy
Heat oven to 350. Grease a 9″ square pan.
Soak the raisins in the rum and brandy (you can use White Christmas in place of the separate rum and brandy) and a little boiling water to really plump them up. Let sit for a half hour or so to absorb some of the moisture. Drain.
In a large bowl, combine 1 cup sugar, flour, baking powder and salt; mix well. Blend in milk and butter. Pour the batter into the greased pan.
Combine peaches, raisins, remaining 1/4 cup sugar, cinnamon, nutmeg and allspice; toss to coat evenly. Spoon the peach mixture evenly over the batter.
Bake for 45 minutes, or until lightly browned.
Serve warm or at room temperature with a big ‘ol glass of whole milk. Ice cream might be good too. Makes 6 pretty decently sized servings.