peach mascarpone pot pie + ginger molasses cookie lid – Lady and...

peach mascarpone pot pie + ginger molasses cookie lid – Lady and...

Had I anticipated enough courage to pick up the topic of peach and mascarpone again this summer, I probably wouldn’t have cashed that sob-story so early. After that horrendous disaster of a pie, if that pile of slumpy menace could still be called that…, I was... #cobbler #cookie #crisp

Ingredients

  • Ginger molasses cookie lid: adapted generously from Ina Garten 1 cup + 2 tbsp (140 grams) of all-purpose flour 1/3 tsp of baking powder 1/3 tsp of ground cinnamon 1/4 tsp of ground ginger 1/8 tsp of ground clove 1/8 tsp of freshly grated nutmeg 1/8 tsp of salt 3 tbsp (45 grams) of unsalted butter, room temperature 1/3 cup of dark brown sugar 3 1/2 tbsp (74 grams) of molasses 1/2 of a beaten large egg 1 tsp of fresh grated ginger Turbinado sugar for sprinkling
  • 1 cup + 2 tbsp (140 grams) of all-purpose flour
  • 1/3 tsp of baking powder
  • 1/3 tsp of ground cinnamon
  • 1/4 tsp of ground ginger
  • 1/8 tsp of ground clove
  • 1/8 tsp of freshly grated nutmeg
  • 1/8 tsp of salt
  • 3 tbsp (45 grams) of unsalted butter, room temperature
  • 1/3 cup of dark brown sugar
  • 3 1/2 tbsp (74 grams) of molasses
  • 1/2 of a beaten large egg
  • 1 tsp of fresh grated ginger
  • Turbinado sugar for sprinkling
  • Grilled peach and mascarpone: 3 large peaches, ripen (or necterines) 1 cup (200 grams) of mascarpone 1/4 cup (50 grams) of granulated sugar 1 tbsp of dark rum 1/4 tsp of vanilla extract
  • 3 large peaches, ripen (or necterines)
  • 1 cup (200 grams) of mascarpone
  • 1/4 cup (50 grams) of granulated sugar
  • 1 tbsp of dark rum
  • 1/4 tsp of vanilla extract
Read the whole recipe on Lady and Pups