The Crazy Basil Peach Dark Pepper Parmigiano-Reggiano Cobbler That Captured My Heart

This odd basil, peach, dark pepper, Parmesan cobbler recipe started out every bit an innocent experiment making individual-sized cobblers, but somehow spun out of command into weird together with wonderful novel directions.

I was thinking virtually a cheese Danish, together with hence I grated simply about Parmigiano-Reggiano into the batter. I was thinking virtually Gougères, together with hence I added simply about freshly solid soil dark pepper every bit well. I was thinking virtually a peach together with basil sorbet I had ane time, together with decided that simply about of the sweetness aromatic herb seemed perfectly appropriate.

The number was ane of the to a greater extent than interesting together with delicious desserts I’ve eaten inwards a long time. The flavors are subtle, but identifiable. I love, love, loved it. It may audio a picayune savory, but it was plenty sweetness enough, together with would brand a memorable terminate to whatever slow summertime meal. I promise you lot compass it a endeavour soon. Enjoy!

Note Regarding Self-Rising Flour: As nosotros said inwards the regular peach cobbler post, it is recommended you lot leave of absence together with larn simply about self-rising flour. You tin larn far yourself, past times adding baking pulverization together with tabular array salt to all-purpose flour, but for whatever reason, it simply doesn't appear endure every bit well.

Ingredients:

Two 10-oz ramekins amongst two tsp melted butter inwards each

For the batter:

1/2 loving cup sugar

2/3 loving cup self-rising flour

2/3 loving cup milk

1 tbsp finely grated Parmigiano-Reggiano

pinch of dark pepper

For the peaches:

1 large peach, peeled, pitted, sliced into 10-12 slices

2 tbsp sugar

2-3 torn or sliced basil leaves

1/2 tsp balsamic vinegar

1 tsp water

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