Peaches and Syrup
7 medium peaches, peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Dough
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4-inch
pieces and chilled
6 tablespoons milk
1. For the peaches and syrup: Adjust an oven rack
to the middle position and heat the oven to 400 degrees. Place a 6-ounce
custard cup or ramekin upside down in the center of a 9-inch pie plate and
arrange the peaches around the custard cup. Combine the brown sugar, water,
butter, vanilla, and salt in a medium saucepan and stir over medium heat until the
sugar dissolves and the butter melts, about 5 minutes. Pour the syrup over
the peaches.
2. For the dough: Pulse the flour, sugar, baking
powder, and salt in a food processor until blended. Add the butter and pulse
until the flour mixture is pale yellow and resembles course cornmeal. Put the
mixture into a medium bowl. (To make the dough by hand: Use the large
holes on a box grater to grate frozen butter into the bowl with the flour
mixture, then rub flour-coated pieces between your fingers until the
flour mixture turns pale yellow and coarse.)
3. Using a rubber spatula, fold the milk into the
flour mixture, pressing the mixture against the sides of the bowl to form
the dough. Squeeze the dough together and flatten into a disk. On a
lightly floured work surface, roll the dough into a 9-inch circle. Lay the dough
directly over the peaches and press and fit the dough so that it fits snuggly
around peaches. (The dough will stretch as you fit it around the
peaches, but do not attach the dough to the pie plate.) Bake until the top is
golden brown, 25 to 30 minutes. Transfer the pan to a rack and let cool
for 30 minutes.
4. Place a large rimmed serving plate over the top
of the pie plate and quickly invert the puzzle onto a plate. Cut into
wedges around each peach and serve, pouring syrup over each portion.
Notes from the Test Kitchen
Since this dish is all about the peaches, save it
for when fresh local
peaches are in season. And it is important to
choose peaches that are
neither very ripe nor rock-hard - they should give
a little when squeezed.
Be sure to invert the pie plate quickly to avoid
losing any of the syrup.
Serve with vanilla ice cream or sweetened whipped
cream.
Assembling Peach Puzzle
1. Place a custard cup or ramekin upside down in
the center of a 9-inch pie plate. Arrange the peeled peaches around the cup.
2. Fit the dough snugly around the peaches without
attaching the dough to the pie plate. Bake as directed. Once cooled,
quickly invert the puzzle onto a rimmed serving plate."
