Fiery Fruit Cobbler
For the cobbler:
4 ounces  Diced Green
Chile
2 tablespoons water
½ cup sugar, or to
taste
1 lemon, for both
juice and zest
3 pints fresh
peaches
1 cup sweetened
condensed milk
For the biscuits:
2 cups flour
3 teaspoons baking
powder
½ teaspoon salt
½ cup shortening
1 cup milk
Preheat oven to 450
degrees. Mix the flour, baking powder and salt. Sift once. Cut in the shortening
and mix until dough forms crumbs. Mix in the milk to form a ball that does not
stick to the sides of the bowl. On a floured board kneed the dough until it is
not sticky to the touch, about two minutes. Roll out the dough to about ½ inch
thick and cut into 2 inch rounds using a floured cutter.
Mix the water,
sugar zest and juice and set aside to make syrup. Sprinkle the peaches and chiles
with syrup and stir to coat. Place them in the bottom of a 9 x 12 glass baking
dish and set the rounds on the fruit. Brush the dough with sweetened condensed
milk and sprinkle with sugar. Bake until the biscuits are golden brown 30 – 45
minutes. Serve hot straight out of the oven, or at room temperature. Serve with
ice cream or drizzled with sweetened condensed milk.
Serves 6
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