Peach Twilight Cobbler

Pairs with J. Rickards Twilight White Dessert Wine

4 pounds peaches, peeled and pitted
¾ cup granulated sugar
1 tablespoon cornstarch
½ cup Twilight 

2 cups all-purpose flour
1 tablespoon baking powder
½ cup sugar
½ teaspoon salt
1 cup plain whole-milk yogurt
1 tablespoon Twilight
1 stick (8 tablespoons) unsalted butter, melted and cooled

Heat oven to 350 degrees.  Butter or spray a large casserole dish or 9x13” pan.  Peel and pit peaches; cut into large chunks.  Place peaches, ¾ cups sugar, cornstarch and ½ cup Twilight into large bowl.  Gently toss to coat with wooden spoon.  Try not to eat too many pieces right now.  Place prepared peaches in buttered casserole dish and into oven to heat until juices are bubbling, about 25 minutes.

Rinse and dry the bowl and in it combine the flour, baking powder, sugar and salt.  Mix well with spoon.  Add yogurt to flour mixture and combine until flour is absorbed.  Mix 1 tablespoon of Twilight into melted butter, then pour into the mix and combine, but do not over mix; it will be sticky.  

Pull hot peaches from the oven.  Dollop large spoonfuls of the dough (about 12) over the hot peaches.  They should look like drop biscuits and have gaps where the fruit shows through – so the dough will rise!

Bake at 350 degrees for 30 minutes or until the tops are golden brown.  Serve warm topped with vanilla ice cream and a glass of Twilight on the side.  Peach cobbler perfected!

Serves 8-12