| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dujour12 | 6 | Servings | |
INGREDIENTS
| 10 | Firm ripe peaches, skins | |
| removed | ||
| 2 | T | Lemon juice |
| 1/2 | c | Sugar |
| 3/4 | t | Ground cinnamon |
| 2 | T | Cornstarch |
| 1 | pn | Nutmeg |
| 1 | pn | Salt |
| 1 | pn | Lemon zest |
| 1 1/3 | c | All purpose flour |
| 1/4 | c | Sugar |
| 1 1/4 | t | Baking powder |
| 1/4 | t | Salt |
| 1/4 | c | Unsalted butter-cold, cut |
| into cubes | ||
| 1/2 | c | Buttermilk or heavy cream |
| Heavy cream for glazing | ||
| 1/2 | c | Coarsely chopped whole |
| unblanched almonds | ||
| 3 | T | Packed light brown sugar |
| 1/2 | t | Cinnamon |
| 1 | hour. |
INSTRUCTIONS
For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly. Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper. Patting into a Disc a little less than 1/2-inch thick chill for For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish. To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits. Gently re-roll scraps and arrange over fruit, slightly overlapping. Brush biscuits with cream. In a small bowl, combine almonds, brown sugar and cinnamon. Sprinkle over dough. Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean. Serve warm with ice cream, heavy cream or creme anglaise. Yield: 6 servings CHEF DU JOUR MELISSA MURPHY SHOW #DJ9491 Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc. Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Sep 9, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 248.1mg
Potassium: 535.5mg
Carbohydrates: 74.7g
Fiber: 5g
Sugar: 47.1g
Protein: 5.3g