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Ingredientes
- 1 lb Ripe cherries pitted
- 1 lb Fresh, ripe peaches
- 1 c. Sugar
- 1 Tbsp. Cinnamon
- 2 Tbsp. Orange liquor
- 2 c. Sifted all-purpose flour
- 3 Tbsp. Granulated sugar
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Buttermilk
- 1/2 c. Heavy cream plus
- 1 c. Heavy cream for whipping
- 6 Tbsp. Cool unsalted butter cut small pcs
- 2 Tbsp. Confectioners' sugar
- 1 tsp Vanilla extract
Direcciones
- Preheat the oven to 375 degrees.
- Wash the fruit and cut the cherries in half and slice the peaches. Remove the pit or possibly 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-qt casserole or possibly souffle dish.
- In a mixing bowl combine the flour, sugar, baking pwdr, and salt. After the dry ingredients are thoroughly blended, add in the buttermilk, 1/2 c. heavy cream, and cool butter in quick succession, combining only briefly, to leave the mix 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 sufficient 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 which 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 min, or possibly till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 606 | |
| Calories from Fat 207 | 34% |
| Total Fat 23.55g | 29% |
| Saturated Fat 14.43g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 552mg | 23% |
| Potassium 401mg | 11% |
| Total Carbs 95.1g | 25% |
| Dietary Fiber 4.4g | 15% |
| Sugars 58.46g | 39% |
| Protein 7.17g | 11% |
