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This is was really good, I followed the recipe and everyone at our party really loved it!
mmmmm! I went this route since I didn't have ginger or ginger beer for your other recipe. I also didn't have orange juice, so I doubled the bourbon, increased the lime (instead of lemon), and added some Chambord. Haha, it was keeping with the theme of being sweet, alcoholic, and citrusy. I'm glad you inspired me to bake, although nothing's quite as good as it is when it comes out of your oven dude.
The most delicious peach cobbler I've ever had! The state of Georgia needs to add this as the state pie! I followed the recipe exactly and wouldn't think of omitting the bourbon--it adds a lovely depth of flavour and helps carmelize the peaches and crust. This is simply sinful! The sticky ooziness of the peaches and carmelization of the sugars and bourbon helps the dough become a crumble yet still functions like a dough. There were some omissions on the directions, however. Step #3 says add sugar (singular) so I added the white sugar, but then realized it must have meant add both white and brown sugar, which I did. Also, Step #5 never mentions add baking powder or baking soda, so I reread and reread and finally decided the two could only be added to the crust--which I did. Once the directions are more clear--this recipe will be in everyone's cookbooks! Made for PAC fall 09.
Very Yummy! This turned out to be a wonderful treat. I didn't use the boubon or the lemon zest. Also, I used coconut milk instead of buttermilk. Tasted delicious! Thanks! Made for PAC Fall 2008.
Was going to keep this right here at home to enjoy, but after a breakfast that included peach pancakes, I decided to share this cobbler with some neighbors, who were absolutely thrilled with it! I did include the bourbon & used blackberry preserves! Loved all the flavors that came together to make this dessert OUTSTANDING! Thanks for sharing it! [Made & reviewed for one of my adopted orphan chefs at the end of this Spring's Pick-A-Chef]