Recipe | This juicy pastry crosses a peach cobbler with a caramel-coated apple tarte Tatin. (via nytimes)
Any of these acrobatic dishes would taste fine served right-side up from the pan. But it’s that stunning reveal that adds a little drama and puts the fruit right on top, where it can shine.In traditional peach cobbler, you mix peaches with sugar and sometimes butter, hide them with rounds of biscuit dough, and bake. Spooned out of the baking dish and served in bowls, the cobbler’s modest simplicity is part of its charm.
Most of the effort of this recipe goes into simmering the caramel, which is what makes this truly special. Caramelizing sugar deepens its flavor and reduces its sweetness, tempering the fruit here and adding complex and pleasingly bitter notes. Don’t worry if the sugar seizes and clumps when you add the fruit. It will melt when you cook everything together, condensing the peach juices and making them richer still.
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