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| Pistachios on ice cream, Salzburg, Austria (Photo credit: Wikipedia) |
Unsalted raw pistachios can be found in well-stocked supermarkets and in most Middle Eastern markets and health-food stores. These bright green nuts have a mild flavor that complements the peaches without overpowering them. Pistachios and other nuts are rich in oil, which means that they can develop a rancid flavor if stored too long or improperly. Purchase nuts in small qualities as needed, and store them in a cool, dark cupboard or in the freezer.
You can try making this recipe and discover the mild flavor that I have been saying about the pistachio nuts. Be prepared to be thrilled with pistachios!
You will need:
For the filling:
1/2 cup (4 oz/125 g) sugar
2 tablespoons cornstarch (cornflour)
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground nutmeg and salt
8 - 10 peaches, peeled, pitted, and sliced 1 inch (2.5 cm) thick
For the topping:
2 cups (10 oz/315 g) unbleached all-purpose (plain) flour
1/2 cup (2 oz/60 g) unsalted pistachios, finely chopped
1/4 cup (2 oz/60 g) sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup (6 oz/185 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes, plus extra for greasing
3/4 cup (6 fl oz/180 ml) whole milk
Ground cinnamon and sugar for sprinkling
Here's how:
Place an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 12-inch (30-cm) oval or 9-by-13-inch (23-by-33-cm) rectangular baking dish with a 2-qt (2-1 capacity.
To make the filling, in a small bowl, stir together the sugar, cornstarch, cinnamon, nutmeg, and salt. Place the peaches in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Spread the peach mixture in the prepared baking dish and set aside while you prepare the topping.
To make the topping, in a large bowl, mix together the flour, pistachios, sugar, salt, and baking powder. Using a pastry blender or your fingers, cut or rub the butter into the flour mixture until the texture resembles coarse cornmeal, leaving some pieces of butter about the size of a small pea. Add the milk and stir just until the mixture pulls together. (Alternatively, this process can be done in a stand mixer fitted with the paddle)
Pinch off chunks of the dough and place them on top of the peach mixture, covering it nearly completely. Alternatively, on a lightly floured work surface, roll out the dough to the same dimensions as the baking dish and carefully lay it over the filling.
In a small bowl, mix together 1/4 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the cinnamon sugar on top of the dough. Bake until the topping is firm and golden brown and the filling bubbles slowly, 45-60 minutes.
Remove from the oven and let cool for 30 minutes before serving.
Serving tip: Accompany the cobbler with a small scoop of vanilla ice cream or a splash of heavy (double) cream.
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