Thursday, January 14, 2010

*Peach Cobbler*

Yields: 12 Servings


-- Crust --
3 cup Pecans dry
1 ea Vanilla bean
3/4 teaspoons Sea salt
3/4 cups Dates pitted
-- Syrup --
3/4 cup Dates pitted
3 tablesppons Coonut oil
1/2 ea Vanilla bean
2/3 cup Filtered water
-- Filling --
3 cups Ripe peaches, mangoes, or pineapple mashed

To prepare crust, process pecans, vanilla, and salt into into fine consistency. Add 3/4 cup pitted dates and process until well mixed. Press mixture into shallow pie pan (I used mini saucers) of choice. Its best to line the pan with plastic wrap if you want to remove it from the pan/dish prior to serving (the mini saucers worked great for individual servings - no plastic wrap needed).

To make syrup, process 3/4 cup dates, oil, vanilla bean, and water as needed to make a thick syrup.

Pour filling into pie pans and chill.

Prior to serving lift pie out, slice and top with syrup.

Cuisine : American Main Ingredient : Pecan

No comments:

Post a Comment