| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Nectarines; (about 3/4 pound) |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Cornstarch |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Finely chopped crystallized ginger |
| 3/4 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
|
Stick cold unsalted butter; (1/4 cup) |
| 5 |
tb |
Milk |
| 3/4 |
ts |
Sugar |
| 1/8 |
ts |
Cinnamon |
INSTRUCTIONS
FOR BISCUIT TOPPING
Preheat oven to 400 degrees F. and butter an 8-inch square baking pan.
Pit nectarines and slice thin. In a bowl stir together sugar and cornstarch
and stir in nectarines, lemon juice, and ginger until combined well.
Transfer nectarine mixture to pan.
Make topping:
Into a bowl sift together flour, baking powder, and salt. Cut butter into
bits and blend into flour mixture until mixture resembles coarse meal. Stir
in milk until just combined and drop topping in small mounds over
nectarines. In a small cup stir together sugar and cinnamon and sprinkle
over dough.
Bake cobbler in middle of oven 20 to 25 minutes, or until top is golden.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9197
Converted by MM_Buster v2.0l.
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