Baked Peach Cobbler with Peach-Rum Ice Cream

Baked Peach Cobbler

2 cans halved peaches in light syrup (save syrup) or 2 pounds peeled, pitted peaches, each cut into 1/2" wedges (about 2 cups) depending upon the season and availability

¼ cup Cointreau

1 cups all-purpose flour

1 cup sugar (divided)

1 teaspoons baking powder

1 teaspoons salt

1 large egg, beaten to blend

1/2 cup whole milk

1 teaspoons vanilla extract

1/4 cup (1/2 stick) unsalted butter

½ cup peach preserves

1 tablespoon raw sugar

Directions:  

Preheat oven to 375°F. Mix flour, egg, ½ cup sugar, vanilla, baking powder, salt, and milk together. The consistency should be like cake batter. Melt butter on stovetop in a heavy pan. Add peaches, peach syrup, ½ cup sugar, preserves and Cointreau to pan. Bring to a boil.

**If using fresh peaches, you will need to cook them for about 12 minutes on the stovetop so that they pre-cook a little more. This will reduce your baking time in the oven.

Add peaches to a glass, greased baking dish (round). Drizzle batter around peaches, not completely saturating, but leaving a few holes at the top. Sprinkle top with raw sugar. Bake in oven for about 30 minutes, or until cooked through & the crust is golden brown. Remove, and serve while warm. I served mine with the homemade Peach-Nectarine & Rum ice cream I made earlier this summer.