| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
10 |
Servings |
INGREDIENTS
| 3 |
c |
Flour; cake, self-rising |
| 3/4 |
c |
Butter; unsalted |
| 1 1/4 |
c |
Buttermilk |
| 3 |
lb |
Apricots; rinsed, halved, pitted and sliced |
| 1 1/2 |
lb |
Cherries; sour, rinsed, pitted |
| 3/4 |
c |
Sugar; granulated |
| 3 |
tb |
Butter; unsalted |
| 1/2 |
ts |
Almond extract |
|
|
Buttermilk |
|
|
Sugar; granulated |
INSTRUCTIONS
BUTTERMILK BISCUIT CRUST
FILLING
FOR FINISHING
From: DonW1948@aol.com (COLLECTION)
Date: 11 Jun 1995 22:11:49 -0400
Preheat oven to 450F. For the crust: Place flour in a bowl and rub in
butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of
the buttermilk, adding the remainder if necessary. Press dough together on
a floured surface, wrap in plastic wrap and allow to rest while preparing
filling.
FOR THE FILLING: Combine apricots and cherries in a bowl and toss with
sugar. Pour into a large gratin dish or other shallow baking dish. Dot with
butter and sprinkle evenly with the almond extract. Press the dough out on
a floured surface until roughly the size of the baking dish. Lift dough
onto filling and cut several vent holes in top. Brush with buttermilk and
sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well
colored and filling is bubbling. Cool slightly on a rack and serve warm or
at room temperature with whipped cream or vanilla ice cream.
from NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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