Lite Coconut-peach Cobbler With Bourbon-pecan Ice Cream

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 4 cups low-fat vanilla ice cream, softened
• 1/4 cup chopped pecans, toasted
• 1/4 cup bourbon
• 2 cups all-purpose flour (about 9 ounces)
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sweetened flaked coconut, toasted
• 6 tablespoons chilled butter, cut into small pieces
• 1/2 cup fat-free evaporated milk
• 2 large egg yolks
• 11 cups sliced peeled peaches (about 4 pounds)
• 1 cup packed brown sugar
• 6 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1 dash salt
• cooking spray
• 1 tablespoon granulated sugar or 1 tablespoon sugar substitute

Recipe

• 1 to prepare ice cream, combine vanilla ice cream, chopped pecans, and bourbon in a bowl; cover and freeze mixture for at least 3 hours.
• 2 to prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. combine 2 cups flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. add coconut and butter; pulse 10 times or until mixture resembles coarse meal. combine milk and egg yolks. remove 1 tablespoon milk mixture; set aside. with processor on, slowly pour remaining milk mixture through food chute; pulse 5 times or just until blended. gently press mixture into a 6-inch square on heavy-duty plastic wrap; cover with additional plastic wrap. chill for at least 30 minutes. roll dough, still covered, into a 14 x 10-inch rectangle.
• 3 preheat oven to 350°.
• 4 to prepare filling, combine sliced peeled peaches, brown sugar, 6 tablespoons flour, nutmeg, and dash of salt in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. remove one sheet of plastic wrap from dough; place dough on peach mixture, pressing to edge of dish. remove the remaining sheet of plastic wrap; brush dough with reserved milk mixture. cut 6 (2-inch) slits in dough, and sprinkle with 1 tablespoon granulated sugar. bake at 350° for 35 minutes or until golden. let stand 30 minutes on a wire rack. serve with bourbon-pecan ice cream.