unnamed (5)Are you looking for a great recipe for your Memorial Day BBQ?  Why not try this amazing Peach-Berry Cobbler With The Dreaming Tree’s Pinot Noir? I know you viewed the sample image and thought “What does Dave Matthews Band have to do with a recipe”? This recipe was provided by Fiona Bohane. Fiona Bohane is Dave’s Head Chef who cooks for the entire band and crew every night on tour. She is sharing her favorite recipes and giving a sneak peek into her “Recipes from the Road,” which pairs perfectly with The Dreaming Tree wines and are inspired by the various DMB tour stops.

Influenced by the sweet, flavorful notes of Atlanta, Chef Fiona created a Peach-Berry Cobbler, a Dave Matthews favorite, which pairs perfectly with the caramel oak and juicy raspberry flavors of The Dreaming Tree Crush, aptly named after the DMB hit song. Whether you’ll be attending the show on May 30, or prefer to listen to Dave’s classics at your own backyard barbecue, I hope you will celebrate the season by preparing Dave’s favorite Peach-Berry Cobbler and sharing a bottle of eco-friendly Dreaming Tree Crush with friends and family! Enjoy!

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Peach-Berry Cobbler With The Dreaming Tree’s Pinot Noir

Serves 6-8 people

 

Ingredients for Filling

3 pounds of fresh peaches, peeled and sliced (see note below)

1 pint berries, raspberries, blackberries and/or blueberries (can use a single berry or a mix)

½ cup light brown sugar

2 tablespoons cornstarch

2 tablespoons white wine

1 pinch salt

1)      Place all ingredients in a pot

2)      Heat over medium high heat, stirring occasionally until mixture comes to a simmer and the liquid becomes clear, 5-10 minutes

3)      Turn off heat and carefully transfer to an 8×11/12in glass or ceramic pan

Note: To peel peaches, cut an “x” in the bottom of the peach, just through the skin. Put in a pot of boiling water for about 20 seconds (you may need to do this in stages), then place into ice water to cool. Skin should come off quite easily. If fresh peaches are not available you can use frozen. Defrost the peaches and follow the recipe from there

Ingredients for Topping

1 ½ cups all-purpose flour

1/3 cup sugar, plus 2T reserved

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ginger

1 pinch salt

6 tablespoons cold unsalted butter, cut into cubes

2/3 cup kefir, buttermilk or heavy cream + 2 tablespoons reserved

1 teaspoon vanilla

1)      Pre-heat oven to 375 degrees

2)      While the filling is heating, mix together all dry ingredients. If you have a food processor you can use this. Pulse the dry ingredients. Add the cubed butter and pulse until incorporated and you can’t see any large chunks of butter

3)      Transfer to a bowl, add 2/3 c kefir and vanilla and gently mix with a wooden spoon until the batter just comes together

4)      Using a spoon or your hands, take biscuits and place on top of the filling. The topping will cover most of the filling but make sure to leave small space between the biscuits to allow the heat to escape

5)      Brush tops of biscuits with reserved kefir and sprinkle with remaining sugar

6)      Bake for 40 minutes, until nicely browned and biscuits cooked through

7)      Allow to cook for at least 30 minutes

8)      Serve with ice cream
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