In today's Family Farm Vlog, Mrs. Cog Hill bought a log splitter that hasn't cranked in 15 years, so I am going to attempt to get the log splitter back running again!
CHEF SCOTT PEACOCK'S PERSIMMON COBBLER
We had the Cobbler a few years ago when I helped my friend, Chef Scott Peacock, with his Thanksgiving Shoot for Better Homes & Gardens Magazine, & it was to die for!! With it being persimmon & pear season in our area, we decided to make this persimmon cobbler again for Thanksgiving. Ingredients Crumble Topping
⅔ cup all-purpose flour
⅔ cup coarsely ground cornmeal
⅔ cup granulated sugar
½ teaspoon ground ginger
¼ teaspoon kosher salt
½ cup unsalted butter, cut into pieces
4 cups 1/2-inch thick slices peeled and cored pears
3 cups 1/2-inch thick slices peeled Fuyu persimmons or plums
3 tablespoons finely chopped crystallized ginger(substitute 1/8 teaspoon ground ginger per 1 tablespoon of candied ginger)
1 tablespoon lemon juice
¼ cup granulated sugar
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon freshly ground nutmeg
¼ teaspoon coarsely ground black pepper
Brandied Custard Sauce
½ cup milk
1 vanilla bean, twisted to bruise (not split)
3 egg yolks
3 tablespoons sugar
½ cup heavy cream
1 – 2 tablespoon brandy (or bourbon)
¼ teaspoon vanilla
⅛ teaspoon salt
Step 1Preheat oven to 375°F. Butter a 2-qt. rectangular baking dish; set aside. For crumble topping: In a large bowl whisk together flour, cornmeal, sugar, ground ginger, and salt. Using your fingers or a pastry blender, work butter into flour mixture past the crumbly stage until mixture just begins to cling together. (If making ahead, store in an airtight container chilled up to 1 week or frozen 1 month.)
Step 2For fruit base: In a large bowl toss together pears, persimmons, crystallized ginger, and lemon juice. In a small bowl combine sugar, flour, salt, nutmeg, and pepper. Sprinkle sugar mixture over fruit mixture; toss to combine. Transfer to prepared baking dish. Top with crumble topping, breaking up large pieces to cover surface.
Step 3Cover with parchment paper, then foil. Transfer baking dish to a baking sheet lined with foil. Bake 20 minutes. Carefully remove foil and parchment. Bake 1 hour more or until top is golden and filling is bubbly. Cool 30 minutes before serving.
Step 4For brandied custard sauce: In a medium saucepan simmer milk and vanilla bean to just below boiling. Remove from heat; let stand, covered, 10 minutes. Meanwhile, in a large heatproof bowl whisk together egg yolks and sugar. Remove vanilla bean from milk. Slowly pour milk into yolk mixture, whisking constantly. Return to saucepan. Cook over medium heat, stirring constantly, until custard coats the back of a spoon (do not boil). Remove from heat; stir in heavy cream. Strain through a fine-mesh sieve; stir in brandy, vanilla, and salt. Cool slightly. (May be chilled up to 24 hours.) Serve over cobbler.
Vanilla Custard Sauce: Heat 1/2 cup milk and 1 vanilla bean, twisted to bruise and release essence, but not split, in a small saucepan to just below boiling. Remove from heat and allow to stand, covered, for 10 minutes. While milk is steeping, whisk together 3 egg yolks and 3 tablespoons sugar. Remove the vanilla bean, and slowly whisk hot milk into the yolk mixture. Transfer back to the saucepan and return to heat. Cook over medium heat, stirring constantly, until the custard coats the back of a spoon (do not boil). Remove from heat and stir in 1/2 cup heavy cream. Pour through a fine mesh sieve and stir in 1 to 2 tablespoons brandy or bourbon (if desired), 1/4 teaspoon vanilla, and 1/8 teaspoon salt. Cool slightly, then cover and chill. Source: https://www.bhg.com/recipe/persimmon-cobbler/