Sweet Cherry And Apricot Cobbler

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cklive20, Pdate	1	Servings

INGREDIENTS

3	c	Self-rising cake flour
1 1/2		Sticks unsalted butter
1 1/4	c	Buttermilk
3	lb	Fresh apricots, rinsed
		halved
		pitted and sliced
1 1/2	lb	Fresh sweet cherries, rinsed
		and pitted
3/4	c	Sugar
3	T	Butter
1/2	t	Almond extract
		Buttermilk and sugar for
		finishing
		One, 2 1/2 to 3-quart
		gratin dish
		buttered
1		Fat, 10 Other Carbohydrates

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 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap and allow to rest while preparing filling.  For 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 at 450 degrees 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.  Per serving: 2232
Calories (kcal); 175g Total Fat; (69% calories from  fat); 12g Protein;
165g Carbohydrate; 476mg Cholesterol; 693mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 34  Recipe by:
COOKING LIVE SHOW #CL9354  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5418 Calories From Fat: 1220 Total Fat: 139.3g Cholesterol: 347.9mg Sodium: 483.1mg Potassium: 17159.1mg Carbohydrates: 1092.1g Fiber: 110.2g Sugar: 953g Protein: 63.9g