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Receta Brandied Apricot

by Global Cookbook

Ingredientes

3 c. all purpose flour 1 Tbsp. baking pwdr 1/2 tsp salt 1/4 tsp grnd nutmeg 3/4 c. unsalted butter, cut into pcs and chilled 1/2 c. pure maple syrup 1/2 c. whipping cream 1 1/2 tsp pure vanilla extract Pinwheel Filling 1/4 c. unsalted butter, room temperature

1/2 c. brown sugar 2 tsp cinnamon 1 Tbsp. brandy Fruit 6 c. apricots, pitted and quartered 1/2 c. brown sugar 1/4 c. brandy 3 Tbsp. all purpose flour 1 tsp pure vanilla extract

Direcciones

1. To Assemble:BRANDIED APRICOT "CINNAMON BUN" COBBLER: Preheat oven to 350 F. To prepare biscuit topping, combine flour, baking pwdr, salt and nutmeg. Cut in butter till the texture just rougher than cornmeal. Whisk together maple, syrup, cream and vanilla and add in all at once to flour mix. Stir till just combined. Shape into a disc and refrigeratewhile preparing pinwheel filling.
2. For pinwheel filling, beat together butter, brown sugar, cinnamon and brandy till smooth. On a lightly floured surface roll out biscuit dough into a rectangle 12 x 18 inches, and 1/2-inch thick. Spread filling proportionately on biscuit and trim any rough edges. Roll up the biscuit starting from one of the long side to create a pinwheel-like log. Refrigeratewhile preparing fruit filling.
3. Toss apricots in a bowl with brown sugar, brandy, flour and vanilla. Pour fruit into an 8-c. baking dish. Remove biscuit from refrigerator and slice into 1-inch thick pinwheels. Arrange pinwheel atop fruit, leaving about 1 1/2-inch space between them for expansion while baking. Brush pinwheels with egg wash and bake for 50 to 60 min, till the cobbler is an even golden.
4. Serve cobbler hot with warn Caramel Sauce (directions follow) poured over once plated.
5. Yield: 1 8-c. baking dish. Makes 6 servings.
6. CARAMEL SAUCE:

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