Summer fruit season is at it’s glorious peak and the produce department at my grocery store is overflowing with bins of fresh apricots, nectarines, plums, and luscious ripe peaches! With this bounty of rich, sweet fruit available, I love nothing more than to peel a pile and bake a juicy, lip-smacking cobbler.
Few things go as well together as a crisp white wine and stone fruits. Wine Enthusiast recommends a Picpoul de Pinet from Languedoc-Roussillon, France like: Gerard Bertrand Terroir Picpoul de Pinet 2016. Total Wine or BevMo should be able to point you in the right direction for a wine that’s similar if they don’t carry this $18 bottle.
Another option is to enter the search term “Picpoul de Pinet” into your google search, hit enter, and then select [Shopping] beneath the search box after your selections come up. Locations where you can buy it will come up.
This recipe for peach cobbler combines the two flavors beautifully and, bonus, it doesn’t need to be baked in the oven, so no heating the house up!
Fluffy Peach Cobbler with White Wine Whipped Cream
- 10 Ripe Peaches – peeled, pitted & sliced into quarters – It’s OK if they’re a little squishy.
- 2 Cups Dry White Wine (like a Picpoul de Pinet)
- 1/2 Cup Orange Juice
- 1/2 Cup Brown Sugar
- 1/2 tsp Cinnamon
- 3 tsp Cornstarch
- 3 tsp Cold Water
- Set your electric Pressure Cooker (like your Instant Pot) to the Brown or Sauté setting.
- Combine wine, juice, brown sugar, and cinnamon in Instant Pot then add peaches.
- Sauté 3 to 5 minutes, or until softened.
- Combine cornstarch and cold water. Stir into peach mixture in Instant Pot.
- 4 TBLS Butter Softened
- 1/2 Cup Granulated Sugar
- 1 Cup Heavy Cream
- 1/2 Vanilla Bean, Scraped
- 2 Cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- In bowl of stand mixer, cream butter and sugar until completely incorporated.
- Add heavy cream and vanilla bean.
- Fold in combined flour and baking soda a little at a time until ragged, sticky batter forms.
- Place spoonfuls of batter over peaches, but don’t cover top completely. Push dough balls down into peaches.
- Secure lid and close pressure valve. Cook on high pressure for 10 minutes.
- When done, let pressure drop naturally for 5–10 minutes. Release remaining pressure, according to the manufacturer’s instructions.
Prepare Whipped Topping:
- 1 Cup Heavy Whipping Cream, Chilled
- 1 tsp Granulated Sugar
- 1/2 Vanilla Bean, Scraped
- 1 tsp White Wine, Chilled
- In mixing bowl, whip heavy cream, sugar, vanilla and white wine until light and fluffy.
- It should double in volume and clump into whisk. Don’t over whip, or it will turn to butter. Chill in refrigerator until ready to serve.
Wine Enthusiast Magazine has some of the best #CookingWithWine dessert recipes and is my go-to when I’m looking for something new & different to make for dessert! #ThisGirlLovesToEat