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Bourbon-Peach Pandowdy

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"Nothing screams summertime to me more than fresh peaches. This pandowdy is a deliciously sweet way to use up all those juicy beauties you may have sitting on your counter come late August. What's a pandowdy? It's similar to a peach pie, but baked in a skillet with cut-up pieces of dough on top. Cutting the pastry into large pieces, instead of leaving it whole, allows the caramel-like sauce to slowly bubble up and over and out. The last step is to spoon heavy cream over the top of the pandowdy, just before it's done baking, creating an almost custard-like filling. It. Is. Soooo. Goood!"

List of Ingredients

◦ 6 tablespoons salted butter
◦ 4 to 5 cups sliced fresh peaches (see Note)
◦ 3 tablespoons dark brown sugar
◦ 1 tablespoon all-purpose flour
◦ 2 tablespoons bourbon
◦ 2 teaspoons pure vanilla extract
◦ Juice of � lemon
◦ 1 teaspoon ground cinnamon
◦ � teaspoon ground ginger
◦ � teaspoon kosher salt
◦ 1 sheet frozen puff pastry, thawed
◦ 1 large egg, beaten
◦ Coarse sugar, for topping
◦ ⅓ cup heavy cream
◦ Vanilla ice cream, for serving (optional)


Recipe

Preheat the oven to 425� F. In a 10-inch oven-safe skillet, melt the butter over medium heat and cook until lightly browned, 3 to 5 minutes. Remove the skillet from the heat.

In a large bowl, combine the peaches, brown sugar, flour, bourbon, vanilla, lemon juice, cinnamon, ginger, and salt. Toss to coat. Add the mixture to the butter in the skillet and gently mix to coat. Place the sheet of pastry over the peaches and press down gently, tucking the sides of the pastry under the peaches as best you can. Brush the pastry with the beaten egg and sprinkle with coarse sugar. Place the skillet on a baking sheet and bake until the top of the pastry is lightly browned, about 20 minutes.

Remove the skillet from the oven and, using a sharp knife, cut the pastry into large squares, creating a crosshatch pattern. Reduce the oven temperature to 350� F and return the skillet to the oven. Bake until the liquid is bubbling up through the cracks in the pastry, about 20 minutes more. If the pastry begins to burn, cover the skillet with aluminum foil.

Remove the skillet from the oven, spoon the heavy cream over the pastry, and return the skillet to the oven once more. Bake until the pastry is dark golden brown, about 10 minutes more.

Using a spoon, press the pastry down into the juices, but don't quite submerge it. Serve the pandowdy warm from the skillet, with ice cream alongside, if desired. Store any leftovers refrigerated in an airtight container for up to 3 days.

Serves 8






❧ You can use frozen peaches, but do not thaw them first. Instead, add about 5 minutes to the cooking time. When peaches are out of season, you can use apples instead.