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Issue 76 correction
#86896 - 08/31/09 11:53 AM (67.224.70.74) Edit Reply Quote Quick Reply
Hi all, the recipe for Coconut Peach Cobbler in Issue 76 (page 23) contained several errors:
• The filling should include 1 Tbsp. cornstarch, added to the peaches with the sugar, ½ cup of the coconut, and the ginger. If using frozen peaches, completely thaw the fruit to room temperature and use 2 Tbsp. cornstarch instead of 1 Tbsp.
• The amount of buttermilk in the biscuit topping should be ¾ cup.
• The cobbler should be baked 45 minutes before the biscuit topping is brushed with milk and sprinkled with the final ½ cup of coconut, then baked until a toothpick inserted in the center of the biscuit topping comes out clean, about 15 more minutes.
Thanks!
Carlos Acevedo
Associate Editor, Cuisine at home magazine
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com