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Name: Cherry-And-Apricot Cobbler
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 3/4 c Unsalted butter; 3 c Self-rising cake flour; 1 1/4 c Buttermilk

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INGREDIENTS

3/4 c Unsalted butter
3 c Self-rising cake flour
1 1/4 c Buttermilk

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 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 tb Butter 1/2 ts Almond extractMMMMM-----------------------FOR FINISHING---------------------------- Buttermilk Sugar PREHEAT OVEN TO 450F. For the crust: 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 in plastic wrap and allow to rest while preparing filling. FOR THE 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 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. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Posted to MM-Recipes Digest by Starcademy@aol.com on Jul 7, 1999

NOTES

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Cherry-And-Apricot Cobbler

3/4 c Unsalted butter
3 c Self-rising cake flour
1 1/4 c Buttermilk

MMMMM--------------------------FILLING-------------------------------      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 tb Butter    1/2 ts Almond extractMMMMM-----------------------FOR FINISHING----------------------------           Buttermilk           Sugar   PREHEAT OVEN TO 450F.    For the crust: 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 in plastic wrap and allow to rest while preparing  filling.    FOR THE 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  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.    NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK    Posted to MM-Recipes Digest  by Starcademy@aol.com on Jul 7, 1999

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Nutrition

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Serving Size: 1 Serving (133g)
Recipe Makes: 10 Servings

Calories: 745
Calories from Fat: 745 (100%)

Amt Per Serving		% DV

	Total Fat 83.2g	111 %
	Saturated Fat 52.7g	263 %
	Monounsaturated Fat 21.6g
	Polyunsanturated Fat 3.1g
Cholesterol 221mg		68 %
Sodium 43.4mg		1 %
Potassium 70.8mg		2 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.5g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 745

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