Bourbon Peach Pandowdy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F.

Step 2

2. In a 10-inch oven-safe skillet, melt the butter over medium heat and cook until lightly browned, 3 to 5 minutes. Remove the skillet from the heat.

Step 3

3. In a large bowl, combine the peaches, brown sugar, flour, bourbon, vanilla, lemon juice, cinnamon, ginger, and salt. Toss to coat. Add the mixture to the butter in the skillet and gently mix to coat.

Step 4

4. Place the sheet of pastry over the peaches and press down gently, tucking the sides of the pastry under the peaches as best you can.

Step 5

Brush the pastry with the beaten egg and sprinkle with coarse sugar.

Step 6

Place the skillet on a baking sheet and bake until the top of the pastry is lightly browned, about 20 minutes.

Step 7

5. Remove the skillet from the oven and, using a sharp knife, cut the pastry into large squares, creating a crosshatch pattern. Reduce the oven temperature to 350°F and return the skillet to the oven. Bake until the liquid is bubbling up through the cracks in the pastry, about 20 minutes more. If the pastry begins to burn, cover the skillet with aluminum foil.

Step 8

6. Remove the skillet from the oven, spoon the heavy cream over the pastry, and return the skillet to the oven once more. Bake until the pastry is dark golden brown, about 10 minutes more.

Step 9

7. Using a spoon, press the pastry down into the juices, but don't quite submerge it. Serve the pandowdy warm from the skillet, with ice cream alongside, if desired. Store any leftovers refrigerated in an airtight container for up to 3 days.