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Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
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Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
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Preheat oven to 350°. Grease a 10-inch pie pan. Make a batter using flour, pudding mix, butter, egg and milk; beat well. Pour into prepared pan. Arrange drained peaches over batter, leaving about 1-inch margin of batter around edge of pan. Beat together the cream cheese, reserved peach syrup and sugar. Spoon this over the peach slices, still allowing the 1-inch margin of batter. Sprinkle top of cobbler with sugar-cinnamon mixture. Bake for 30 to 45 minutes.