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Culinary Capers Stanley Park Peach Ale Cobbler with Ale Chantilly Cream

Culinary Capers Catering was approached by Todd Fowler, Head Brewer at Stanley Park Brewing to create a dessert recipe highlighting their new brew-house seasonal SunSetter Summer Ale as a key ingredient.  Inspired by its refreshing ripe peach flavour and bold citrus aromas, Pastry Chef Kim Collishaw crafted a Peach Ale Cobbler with Ale Chantilly Cream.  Chef Kim infused Sunsetter Summer Ale in every component of the recipe and created an easy and delicious rustic cobbler perfect for your outdoor entertaining.

Debra Lykkemark, CEO
line-thicker-600Stanley Park Peach Ale Cobbler with Ale Chantilly Cream
Serves 6 (125ml mason jars)

Cobbler fruit filling
1 btl         Stanley Park Brewing SunSetter Summer Ale*
1 lb          fresh or frozen peaches, thawed
1½ cups  fresh raspberries
¼ tsp       ground ginger
¼ tsp       ground cinnamon
1½ Tbsp  cornstarch
⅓ cup      white granulated sugar
1 tsp        vanilla
¼ cup      reserved SunSetter Ale (see directions below)

Cobbler dough
1 cup       all-purpose flour
1 tsp        baking powder
½ tsp       salt
3 Tbsps   cold butter
1 Tbsp     white granulated sugar
½ cup      reserved SunSetter Ale (see directions below)

Ale Chantilly cream
1½ cups   whipping cream
1 Tbsp      icing sugar
1 tsp         vanilla
¼ cup       reserved Sunsetter Ale (see directions below)

*Note: substitute with a local fruity wheat ale, lager or Pilsner.

Roughly chop the peaches and pour the bottle of ale over the peaches.  Let sit for approximately 30 minutes.

Place 6 – 125 ml mason jars on a sheet pan.

Strain the peaches, reserving 1 cup of the ale.  Divide this into ½ cup, ¼ cup and ¼ cup.  Set aside the ½ cup and one of the ¼ cups.

Combine the ginger, cinnamon, cornstarch and sugar in a saucepan.  Whisk in the reserved ¼ cup of ale.  Add in vanilla.  Place on stove top and bring to a boil, whisking constantly.  Add in peaches and continue to cook for another minute.  Remove from heat and fold in raspberries.  Spoon into mason jars.

For the cobbler topping, in a large bowl combine the flour, baking powder, salt and sugar.  Work the butter into the dry ingredients until it resembles coarse crumbs.  Fold in the ½ cup of reserved ale. Spoon onto the top of each Mason jar.

Bake at 350̊ F for approximately 20 minutes or until the cobbler topping comes out golden and filling is bubbly.  Remove from heat and let cool slightly.

To make the Chantilly cream, pour whipping cream in a mixer bowl.  Add icing sugar, vanilla and reserved ¼ cup ale into the bowl.  Whip to medium peaks.

Top each cobbler with ale Chantilly cream.  Top with fresh raspberries.  Enjoy!

For more information on Stanley Park Brewing and where to purchase go to:  www.stanleyparkbrewery.ca
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Recipe: Culinary Capers Catering and Special Events
Photo: Executive Chef Margaret Chisholm

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