WHY THIS RECIPE WON: Our grand prize-winning recipe has all the abracadabra of a magic trick as well as beautiful presentation and all-around good taste. It deserves a place alongside cobbler and crisp in the pantheon of simple American fruit desserts.
RECIPE HISTORY: One-of-a-kind family recipe created by Lois's mother in the 1940s.
UNIQUE TECHNIQUE: This unlikely recipe begins by placing a custard cup upside down in the center of a pie plate. Peeled peaches are arranged around the cup and then drizzled with a mixture of brown sugar, butter, and vanilla. Buttery biscuit dough is domed over the peaches, and then this puzzling dessert goes into the oven. Once cooled, the pie plate is flipped over to reveal tender peaches nestled into the flaky biscuit. So where's the butterscotch-like syrup? It's all in the cup!
WHAT OUR WINNER SAYS: "When you pour a spoonful of syrup over the warm peach and it soaks into the biscuit crust, you will think you died and went to heaven-where, when greeting my mom, she would be pleased that it was her recipe that made you come visit!"
1. Place a custard cup or ramekin upside down in the center of a 9-inch pie plate. Arrange the peeled peaches around the cup.
2. Fit the dough snuggly around the peaches without attaching the dough to the pie plate. Bake as directed.
3. Once cooled, quickly and carefully invert the puzzle onto a rimmed serving plate.
: Adjust oven rack to middle position and heat oven to 400 degrees. Place 6-ounce custard cup or ramekin upside down in center of 9-inch pie plate and arrange peaches around ramekin (photo 1). Combine brown sugar, water, butter, vanilla, and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Pour syrup over peaches.
: Pulse flour, sugar, baking powder, and salt in food processor until blended. Add butter and pulse until flour mixture is pale yellow and resembles coarse cornmeal, five to six 1-second pulses. Turn mixture into medium bowl. (To make dough by hand: Use large holes on box grater to grate frozen butter into bowl with flour mixture, then rub flour-coated pieces between your fingers until flour mixture turns pale yellow and coarse.)
3. Using rubber spatula, fold milk into flour mixture, pressing mixture against sides of bowl to form dough. Squeeze dough together and flatten into disk. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and press dough so that it fits snuggly around peaches (photo 2). The dough will stretch as you fit it around peaches, but do not attach dough to pie plate. Bake until top is golden brown, 25 to 30 minutes. Cool on rack for 30 minutes.
4. Place large rimmed serving plate over top of pie plate and quickly invert Puzzle onto plate (photo 3).
Cut into wedges around each peach and serve, pouring syrup over each portion.
Susan-Serving as a Taste Of Home Field Editor since 2009
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
This not only sounds delicious, but the WOW factor when brought to the table will make it a hit.
I can't wait to try it - got to go get me some peaches !!
Looks like a wonderful recipe. Now to find ripe peaches......
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