Peach Cobbler Campfire Cones
All the flavours of peach cobbler packed into a waffle cone: cinnamon peaches, buttery graham crumble, white chocolate and marshmallow, warmed in foil over the fire.
Method
Light the campfire in a fire pit and let it burn for about , until the flames have died down and most of the wood has turned to glowing coals. Set the grate 10 to 15 cm above them; the heat is right (charcoal (medium heat)) when you can hold your hand just above the grate for 4 to 5 seconds. Keep a bucket of water and long tongs nearby.
charcoal (medium heat)Pat the drained peaches dry with paper towel (wet fruit makes soggy cones), cut them into 1 cm dice and toss them in a bowl with the brown sugar and cinnamon.
Add in this stepCanned peach slices, drained 200 gBrown sugar 2 tspGround cinnamon ½ tsp
Put the graham crackers in a zip bag and crush them with your hands or a bottle into coarse crumbs, leaving some pea-sized pieces. Add the soft butter and squeeze the bag until the crumbs clump together like a cobbler topping.
Add in this stepGraham crackers (or digestive biscuits) 40 gSoft butter 20 g
Fill 4 cones: put a spoonful of crumble in the tip of each cone, then layer peaches, white chocolate and marshmallows, repeat, and finish with crumble on top. Do not fill them above the rim. Wrap each cone tightly in a 30 cm square of foil, twisting it closed at the top.
Add in this stepWaffle cones 4White chocolate chips 40 gMini marshmallows 20 g
Lay the cones on their side on the grate over charcoal (medium heat) and heat for , turning them a quarter turn with tongs every 1 to 2 minutes so they warm evenly without scorching. They are ready when a cone feels soft when gently squeezed with the tongs and the chocolate has melted.
charcoal (medium heat)Lift the cones onto a plate, open the foil carefully with tongs or gloves (hot steam and melted sugar can burn) and wait before eating; the filling is much hotter than the cone. Eat with a spoon or straight from the cone. Put the fire out completely with water before you leave.
Cook's tip
If the fire is too hot, the cone tips burn before the middle melts; move them to the edge of the grate. For a less sweet version, leave out the marshmallows and add a little extra crumble. Children can fill their own cones, but adults should handle them on the fire.
Cooking it at camp
At home, bake the foil-wrapped cones on a baking tray at 200 °C for 6 to 8 minutes, or warm them in a dry frying pan over medium-low heat for 5 to 6 minutes, turning often.