Peaches and Syrup Puzzle

Peaches and Syrup Puzzle

 

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."