Peach Cobbler at The Monk's Kettle
This dessert ended my favorite meal of the vacation, and one of my favorite meals of the year. The Monk's Kettle features Belgian-style beers and fresh, quality interpretations of comfort classics. Bostonians, imagine a smaller, Californified Publick House. I wasn't sure if their desserts could reach the same degree of excellence as my pot pie of the day, but our dessert choice definitely did. The cobbler was served in a small crock fresh out of the oven; the juices dribbling out of the crock may have been bubbling! The peach slices within the cobbler were a variety of thicknesses and the perfect degree of ripeness. Some sugar was mixed in, clearly, but not enough to mask that fresh peach tartness or make the dessert overly syrupy. The crumble topping was thick and oaty with a hint of cinnamon. It may have walked the line between savory and sweet, which I historically consider perfect for peaches. The crumbly dough was then topped with vanilla bean ice cream and garnished with mint. The ice cream melted rather quickly given the oven freshness of the dessert - so, each bite was a delightful combination of tart peaches, buttery cinnamon crumble, and cool vanilla. Does it get better than this?
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