Deconstructed Barrel-Aged Peach Cobbler – AS SEEN ON CW
We are fascinated by the influx of amazing locally-crafted barrel-aged beers, so we figured it would be a fun challenge to try to incorporate one into a dessert! What we wound up with was a deconstructed barrel-aged peach cobbler. Peaches are in season and so delicious right now, and cobbler is the perfect transition into the fall months that are fast approaching. We partnered with Green Flash Brewing Co. – Cellar 3, to use their very special Barrelmaster’s Reserve Ochre Frumento which will be released on September 17th at their Poway location. Don’t wait to get your hands on one because there are only 600 bottles available! This beer was first aged in brandy barrels, then transferred to bourbon barrels, for a combined total of over 6 years. At 17.5%, this beer is decadent, pours a deep brown, and is reminiscent of Tawny port. The flavors of toffee and caramel in this beer make it a perfect compliment to the peaches which are caramelized with brown sugar and fall spices in addition to the beer. We baked the peaches in a boozy sauce until they were bubbling and tender. The smell is absolutely irritastable when you take them out of the oven! We served the warm peaches with a scoop of vanilla ice cream and a homemade raspberry barrel-aged beer compote made with Green Flash Cellar 3’s Natura Morta Boysenberry (we couldn’t resist adding more beer into the mix). This beer is completely different from the other. It was aged in red wine barrels, fruit forward, and very tart. It pours a deep crimson color and is the perfect accompaniment to fresh summer raspberries. The alcohol cooks out while reducing the compote over the stove. Lastly, we topped off our deconstructed cobbler with a baked maple-pretzel brittle which adds a salty-sweet component to round off the flavors and add some crunch! Below are all the recipes & ingredients you need to assemble this super simple, yet decadent dessert. We got all of our ingredients at our neighborhood Baron’s Market and their Straus Family Creamery ice cream is to die for!
For more info on the beers and to watch the video of us making this on San Diego CW6 LIVE TV, click the link below: http://www.cw6sandiego.com/hoplight-social-peach-cobbler/
| Cook Time | 1 hour |
| Servings |
people
|
- 6 peaches cut in half
- 1/2 cup (1 stick) unsalted butter melted
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 11/2 teaspoons pumpkin pie spice or mixture of nutmeg, cloves, ginger, cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup Green Flash Ochre Frumento or other dark, barrel-aged beer
- 3 cups fresh raspberries rinsed
- 3 tablespoons sugar
- 3 tablespoons Green Flash Natura Morta Boysenberry or other fruity, barrel-aged beer
- 2 cups pretzels
- 1/2 cup oats
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter melted
- 1/4 cup maple syrup or to taste
- 1/2 cup walnuts optional
- 4 strips bacon chopped, optional
Ingredients
Caramelized Peaches
Raspberry Beer Compote
Maple Pretzel Brittle
|
|
- Set oven to 400 degrees F. Place melted butter and the rest of ingredients in a medium bowl. Whisk to combine. Pour into baking dish. Place peaches cut side down on top of the caramel beer sauce and bake for 20 minutes, or until peaches are softened and sauce is bubbling. When you smell the intense aroma of peaches and caramel, that's a good sign it's ready!
- Pat dry your raspberries with a paper towel and place in a medium-sized pot on the stove over medium high heat, adding sugar and beer. Stir to combine. When starting to boil, reduce heat to medium and let simmer for 20-25 minutes, or longer for a thicker consistency. Transfer to jar(s) and let cool. Store in refrigerator for up to 2 weeks. Tip: use leftover compote to top pancakes, french toast, or yogurt!
- Set oven to 375 degrees F. Prepare large baking tray with parchment paper, if you have it. Pulse pretzels in a food processor until finely chopped, but not pulverized. Place in a medium-sized bowl the rest of ingredients, adding walnuts or chopped bacon if desired. Stir to combine. Spread on baking sheet (with or without parchment) and bake for 15-20 minutes or until edges are beginning to brown. Remove from oven and let cool completely. Store in an air-tight container for up to a week. Tip: use leftover brittle as a salty-sweet beer snack!
- Place warm peaches on serving plates, add a scoop of your favorite vanilla ice cream (we like Straus Family Creamery from Baron's!), top with raspberry beer compote, garnish with plenty of maple-pretzel brittle, and pair with your favorite Green Flash or other barrel-aged beer. Cheers!
Cellar 3 in Poway, CA is 12,000 square feet of space dedicated to the art of craft beer innovation through barrel-aging and wild yeast experimentation with over 2,500 of the space reserved for the customer experience in the tasting room. You can enjoy up to 30 unique Green Flash and Cellar 3 beers on draft.You can learn more about Green Flash Brewing Co on their website or by following them on their social media: Facebook, Twitter & Instagram. Special thank you to Jesse Smith for coming on TV and telling us more about these fantastic beers!You can learn more about San Diego News Channel 6 on their website or by following them on their social media: Twitter & Instagram. Special thank you to Lindsay Hood from San Diego News Channel 6 for helping us get this organized.
You can learn more about Barons Marketplace on their website or by following them on their social media: Facebook | Twitter | Instagram
Be sure to follow us on our social media and join the conversation with great people around great beers.
