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Chef John's Peach Cobbler
July 30, 2012

This came out looking perfectly, the crust was nice and golden and the syrup was all pretty inside. The problem was the sweetness. I did feel weird using two cups of sugar, one for the syrup and one for the crust, I should have trusted my gut instinct because it was way too sweet. Also the Chinese spices killed it, that anise flavor is hard to get rid off and is too strong. So I just bought another set of peaches and will try this again with only one cup of sugar and cinnamon. We'll see how it comes out. UPDATE: I made this again last night and only used 1/4 cup of brown sugar and 1/2 cup of white sugar with 1/2 cup of water for the syrup. 1/2 of white sugar to mix with the flour. Melted the butter in the oven in the same baking dish. Replaced the Chinese five-spice with 1/2 tsp cinnamon. Result: AMAZING.

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