Cherry And Apricot Cobblers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive09 | 1 | Servings | |
INGREDIENTS
| 3 | c | Self-rising cake flour |
| 1 1/2 | Sticks unsalted butter | |
| 1 | c | Buttermilk, milk or heavy |
| cream | ||
| 3 | lb | Fresh apricots, rinsed |
| halved | ||
| pitted and sliced | ||
| 1 1/2 | lb | Fresh cherries, sour if |
| possible | ||
| rinsed and pitted | ||
| 3/4 | c | Sugar |
| 3 | T | Butter |
| 1/2 | t | Almond extract |
| Buttermilk and sugar for | ||
| finishing |
INSTRUCTIONS
For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling. Preheat the oven to 450 degrees and set a rack in the middle level. For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract. Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobblers 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. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9168 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5227
Calories From Fat: 1180
Total Fat: 134.3g
Cholesterol: 335.6mg
Sodium: 202.4mg
Potassium: 16519.8mg
Carbohydrates: 1063.3g
Fiber: 106.8g
Sugar: 928.7g
Protein: 52.7g