The Crazy Basil Peach Dark Pepper Parmigiano-Reggiano Cobbler That Captured My Heart

This odd basil, peach, dark pepper, Parmesan cobbler recipe started out every bit an innocent experiment making individual-sized cobblers, but somehow spun out of command into weird together with wonderful novel directions.

I was thinking virtually a cheese Danish, then I grated only about Parmigiano-Reggiano into the batter. I was thinking virtually Gougères, then I added only about freshly seat down dark pepper every bit well. I was thinking virtually a peach together with basil sorbet I had i time, together with decided that only about of the sugariness aromatic herb seemed perfectly appropriate.

The effect was i of the to a greater extent than interesting together with delicious desserts I’ve eaten inwards a long time. The flavors are subtle, but identifiable. I love, love, loved it. It may audio a niggling savory, but it was plenty sugariness enough, together with would brand a memorable destination to whatsoever belatedly summertime meal. I promise y'all hand it a endeavor soon. Enjoy!

Note Regarding Self-Rising Flour: As nosotros said inwards the regular peach cobbler post, it is recommended y'all become out together with instruct only about self-rising flour. You tin hand the sack instruct inwards yourself, yesteryear adding baking pulverization together with common salt to all-purpose flour, but for whatever reason, it only doesn't appear endure every bit well.

Ingredients:

Two 10-oz ramekins alongside two tsp melted butter inwards each

For the batter:

1/2 loving cup sugar

2/3 loving cup self-rising flour

2/3 loving cup milk

1 tbsp finely grated Parmigiano-Reggiano

pinch of dark pepper

For the peaches:

1 large peach, peeled, pitted, sliced into 10-12 slices

2 tbsp sugar

2-3 torn or sliced basil leaves

1/2 tsp balsamic vinegar

1 tsp water

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