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Ingredientes
- 3 c. all purposer 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. golden sugar, packed
- 2 tsp cinnamon
- 1 Tbsp. brandy Fruit
- 6 c. apricots, pitted and quartered
- 1/2 c. golden sugar, packed
- 1/4 c. brandy
- 3 Tbsp. all purpose flour
- 1 tsp pure vanilla extract Caramel Sauce
- 1 c. sugar
- 1 Tbsp. golden brown corn syrup
- 1 tsp lemon juice
- 1/4 c. water
- 3/4 c. whipping cream
- 1 Tbsp. unsalted butter
- 2 tsp vanilla extract
Direcciones
- To Assemble:BRANDIED APRICOT "CINNAMON BUN" COBBLERS: 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.
- 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.
- Toss apricots in a bowl with brown sugar, brandy, flour and vanilla. Place fruit into 8 baking c. or possibly ramekins. Remove biscuit from refrigerator and slice into 1-inch thick pinwheels. For each baking c., place a pinwheel on top of fruit. Brush pinwheels with egg wash and bake for 45 to 55 min, till cobblers are an even golden.
- Serve drizzled with Caramel Sauce (directions follow).
- CARAMEL SAUCE: Bring sugar, corn syrup, lemon juice and water to a boil over high heat in a covered heavy-bottomed saucepot. Don't stir! Remove lid once boiling and let sugar cook, brushing sides of the pot right against sugar with cold water once or possibly twice, till an amber colour. Remove from heat and slowly whisk in cream (watch out for steam). Stir in butter and vanilla. Let cold for 20 min before serving.
- Caramel sauce can be prepared ahead and chilled till ready to serve. Simply heat in microwave to hot. Carmel sauce will keep up to a week refrigerated.
- Yield: approximately 1 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 8 servings | |
| Calories 626 | |
| Calories from Fat 280 | 45% |
| Total Fat 31.92g | 40% |
| Saturated Fat 19.87g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 641mg | 27% |
| Potassium 388mg | 11% |
| Total Carbs 83.13g | 22% |
| Dietary Fiber 2.6g | 9% |
| Sugars 74.59g | 50% |
| Protein 2.52g | 4% |
