5 cups mixed sliced peaches
3 tablespoons Epicurean Blenheim Apricot White Balsamic Vinegar
3 tablespoons brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
½ cup butter
1 cup all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup milk
Preheat oven to 300 degrees F.
Line a large baking sheet with baking parchment or aluminum foil. Add fruit, balsamic vinegar, brown sugar, vanilla, cinnamon. Toss all together to coat. Roast fruit in oven for 20 minutes at 300-degrees F.
If you are baking your cobbler in a cast iron skillet – on medium heat melt you butter, don’t let it burn. Set aside (you will add your batter here later)
If you are baking in a glass or metal pie pan, you will need to butter your pan and flour.
Separately, whisk together the flour, baking powder, salt and granulated sugar.
Once fruit has finished roasting, remove from oven. Increase oven temperature to 350-degrees F.
Stir milk into the flour mixture until just combined. Do not over mix.
Pour the batter over the melted butter. Do not mix. Just let it be.
Top the batter with the roasted fruit along with any juices. Don’t mix that either. No more mixing. The mixing part is over.
Bake at 350-degrees F for 40-45 minutes until top has slightly browned.
Serve with ice cream.
Blenheim Apricot White Balsamic Vinegar Condimento
The Blenheim Apricot variety is both sweet and tart, with an intensely floral aroma of honeysuckle flowers. We’ve married the lovely floral characteristics of this apricot with our Ultra Premium White Balsamic Condimento. The resulting collaboration is bright, clean, and absolutely delicious! Great with grilled chicken/poultry, pork, in sparkling water as a spritzer, as a glaze, served with cheese, for dressing cut-up fruit, in marinades and dressings. It pairs fantastically with Basil Infused Olive Oil, Tuscan Herb Infused Olive Oil, and Eureka Lemon Fused Olive Oil.