Cherry And Peach Cobbler

Recipe Ingredients

1 lb	454g / 16oz	Ripe cherries - pitted
1 lb	454g / 16oz	Fresh, ripe peaches
1 cup	198g / 7oz	Sugar
1 tablespoon	15ml	Cinnamon
2 tablespoons	30ml	Orange liquor
2 cups	125g / 4.4oz	Sifted all-purpose flour
3 tablespoons	45ml	Granulated sugar
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Buttermilk
1/2 cup	118ml	Heavy cream - plus
1 cup	237ml	Heavy cream - for whipping
6 tablespoons	90ml	Cold unsalted butter - cut small pieces
2 tablespoons	30ml	Confectioners' sugar
1 teaspoon	5ml	Vanilla extract

Recipe 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.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B12)

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