| 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 |
tb |
Butter |
| 1/2 |
ts |
Almond extract |
|
|
Buttermilk and sugar for finishing |
|
|
One; (2 1/2 to 3-quart) |
|
|
; gratin dish, |
|
|
; buttered |
INSTRUCTIONS
BUTTERMILK BISCUIT CRUST
FILLING
EQUIPMENT
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 1/2 Fat;
10 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9354
Converted by MM_Buster v2.0n.
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