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Name: Cherry And Peach Cobbler
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 tb Cold unsalted butter; cut; 1 ts Vanilla extract; 1/2 c Heavy cream; plus; 2 ts Baking Powder; 1 tb Cinnamon; 1/4 ts Salt; 1/2 c Buttermilk; 1 c Sugar; 2 tb Orange liquor; 2 c All-Purpose Flour sifted; 1 c Heavy cream; for whipping; 1 lb Fresh; ripe peaches; 3 tb Granulated sugar; 1 lb Ripe cherries; pitted

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INGREDIENTS

6 tb Cold unsalted butter; cut
1 ts Vanilla extract
1/2 c Heavy cream; plus
2 ts Baking Powder
1 tb Cinnamon
1/4 ts Salt
1/2 c Buttermilk
1 c Sugar
2 tb Orange liquor
2 c All-Purpose Flour ; sifted
1 c Heavy cream; for whipping
1 lb Fresh; ripe peaches
3 tb Granulated sugar
1 lb Ripe cherries; pitted

Servings

INSTRUCTIONS

Preheat the oven to 375 degrees. Wash the fruit and cut the cherries in half and slice the peaches. Remove the pit or stones from all the fruit. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a large 3- to 4-quart casserole or souffle dish. In a mixing bowl combine the flour, sugar, baking powder, and salt. After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible. Pour this lumpy dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely. Top the fruit with the dough and pull the edges towards the dish so that the fruit is enclosed. Brush the dough with melted butter, sprinkle the top with sugar and place the casserole into the oven and bake for 20 to 25 minutes, or until the pastry top is nicely browned. Whip the heavy cream with confectioners sugar and vanilla and serve with the cobbler. This recipe yields 6 to 8 portions. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B12) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-06-1998 Recipe by: Michael Lomonaco

NOTES

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Cherry And Peach Cobbler

6 tb Cold unsalted butter; cut
1 ts Vanilla extract
1/2 c Heavy cream; plus
2 ts Baking Powder
1 tb Cinnamon
1/4 ts Salt
1/2 c Buttermilk
1 c Sugar
2 tb Orange liquor
2 c All-Purpose Flour sifted
1 c Heavy cream; for whipping
1 lb Fresh; ripe peaches
3 tb Granulated sugar
1 lb Ripe cherries; pitted

Preheat the oven to 375 degrees. Wash the fruit and cut the cherries  in half and slice the peaches. Remove the pit or stones from all the  fruit. Combine the fruit in a bowl with the sugar, cinnamon and  orange liquor and pour into a large 3- to 4-quart casserole or  souffle dish. In a mixing bowl combine the flour, sugar, baking  powder, and salt. After the dry ingredients are thoroughly blended,  add the buttermilk, 1/2 cup heavy cream, and cold butter in quick  succession, combining only briefly, to leave the mixture as lumpy as  possible. Pour this lumpy dough onto a lightly floured board and  flatten gently with a rolling pin into a shape approximately 1-inch  thick and just large enough to cover the top of the fruit in the dish  completely. Top the fruit with the dough and pull the edges towards  the dish so that the fruit is enclosed. Brush the dough with melted  butter, sprinkle the top with sugar and place the casserole into the  oven and bake for 20 to 25 minutes, or until the pastry top is nicely  browned. Whip the heavy cream with confectioners sugar and vanilla  and serve with the cobbler. This recipe yields 6 to 8 portions.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B12)    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    12-06-1998    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (323g)
Recipe Makes: 6 servings

Calories: 571
Calories from Fat: 6 (1%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0.8mg		0 %
Sodium 672.1mg		23 %
Potassium 100.1mg		3 %
Total Carbohydrate 139.3g		41 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 136.7g
Protein 4.9g		7 %
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: 571

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