Name: Cast-iron peach cobbler with buttermilk ice-cream
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 10 - 12
Ingredients: 2 kg ripe yellow peaches, pitted and cut into 2cm wedges; 165 gm (¾ cup) caster sugar; 2 tbsp plain flour; 1½ tbsp lemon juice; ½ tsp ground cinnamon; ½ tsp pure vanilla extract; For brushing: thickened cream; Buttermilk ice-cream; 500 ml (2 cups) milk; 185 ml (2/3 cup) thickened cream; 150 gm (2/3 cup) caster sugar; Finely grated rind of 1 lemon; 6 egg yolks; 500 ml (2 cups) buttermilk; Cobbler topping; 250 gm (1 2/3 cups) plain flour; 170 gm (1 cup) yellow cornmeal (fine polenta); 110 gm (½ cup) caster sugar; 3¾ tsp baking powder; 125 gm chilled unsalted butter, cut into 1cm cubes; 250 ml (1 cup) thickened cream

“I came across fruit cobblers when I first moved to America,” says Stone. “Similar to a crumble, cobblers skyrocket when made with fruit in peak season. I’ve added cornmeal (use fine polenta) to the scone-like topping for a gritty, textural bite. I’d be proud to serve my take on a cobbler with homemade buttermilk ice-cream to a table full of Texans.” Start this recipe a day ahead to chill the ice-cream base.

Ingredients

2 kg ripe yellow peaches, pitted and cut into 2cm wedges

165 gm (¾ cup) caster sugar

2 tbsp plain flour

1½ tbsp lemon juice

½ tsp ground cinnamon

½ tsp pure vanilla extract

For brushing: thickened cream

Buttermilk ice-cream

500 ml (2 cups) milk

185 ml (2/3 cup) thickened cream

150 gm (2/3 cup) caster sugar

Finely grated rind of 1 lemon

6 egg yolks

500 ml (2 cups) buttermilk

Cobbler topping

250 gm (1 2/3 cups) plain flour

170 gm (1 cup) yellow cornmeal (fine polenta)

110 gm (½ cup) caster sugar

3¾ tsp baking powder

125 gm chilled unsalted butter, cut into 1cm cubes

250 ml (1 cup) thickened cream

Method

Main

1.For buttermilk ice-cream, heat milk, cream, 80gm sugar and lemon rind in a saucepan over medium-high heat until just before boiling. Meanwhile, whisk yolks and remaining sugar in a bowl, then, whisking continuously, slowly add hot milk mixture. Return mixture to pan and stir over low heat until custard thickly coats the back of a spoon and reaches about 84C on a sugar thermometer (4-5 minutes). Remove from heat, whisk in buttermilk, then strain into a bowl. Place bowl in an ice bath and stir frequently until cooled to room temperature, then add 1¼ tsp sea salt flakes. Cover and refrigerate overnight to develop the flavour, then freeze in an ice-cream machine. Transfer to an airtight container, cover and freeze until ready to serve. Buttermilk ice-cream can be frozen for up to 3 days, covered tightly; soften slightly at room temperature before serving. Makes about 2 litres.

2.Preheat oven to 155C fan-forced. Place a 31cm cast-iron skillet or ovenproof frying pan on a rimmed baking tray lined with baking paper. Gently toss peaches and sugar in a large bowl and set aside until peaches release some of their juices (25-30 minutes). Drain, reserving juice, then whisk ½ cup peach juice with flour, lemon juice, cinnamon, vanilla and ½ tsp sea salt flakes in a bowl to combine, add to peaches and toss to coat, then spread in skillet and set aside.

3.For cobbler topping, combine flour, cornmeal, sugar, baking powder and 1 tsp sea salt flakes in a large bowl, add butter and rub in until it resembles a coarse meal with a few pea-sized pieces of butter remaining. Stir in cream with a fork until the dough comes together and no dry bits are left on the bottom of the bowl (be careful not to overwork the dough). Using a large spoon or ice-cream scoop, divide the dough into 14 rounds, arrange them on top of the peaches, leaving a little room between each, brush tops with thickened cream and bake until filling is bubbling all over and topping is a deep golden brown (35-40 minutes).

4.Cool cobbler briefly, then spoon into shallow bowls and serve with a generous scoop of buttermilk ice-cream.