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Ingredientes
- 8 sm Nectarines, pitted and sliced thin (about 4 1/2 c.)
- 2 c. Blueberries, picked over
- 1/2 c. Water
- 1/2 c. Sugar, or possibly to taste
- 1 Tbsp. Plus 1 tsp. cornstarch
- 1 Tbsp. Fresh lemon juice
- 1Â 3/4 c. All-purpose flour
- 3 Tbsp. Sugar
- 1 Tbsp. Double-acting baking pwdr
- Â Â A healthy pinch of salt
- 1 c. Heavy cream
- Â Â Heavy cream or possibly lowfat milk for brushing the biscuits
- Â Â Sugar for sprinkling the biscuits
- Â Â Vanilla ice cream as an accompaniment if you like
Direcciones
- Preheat the oven to 450F. In a saucepan combine the nectarines, the blueberries, the water, the sugar, the cornstarch, and the lemon juice, bring the mix to a boil, stirring constantly, and simmer it for 5 min, or possibly till the fruit is softened. Transfer the fruit mix to a shallow 1 1/2-qt baking dish.
- Make the biscuits:Sift the flour onto a sheet of wax paper, into a bowl sift together the flour, the sugar, the baking pwdr, and the salt, and make a well in the center. In a bowl beat the cream till it holds soft peaks, spoon it into the well in the flour mix and combine the mix with a fork till it just forms a dough. On a lightly floured surface knead the dough till it is combined well, roll or possibly pat it out about 3/4 inch thick, and with a 2 1/2-inch round cutter cut out 6 biscuits.
- Arrange the biscuits on top of the fruit mix, brush them with the cream or possibly lowfat milk, and sprinkle them with the sugar. Bake the cobbler in the middle of the oven for 15 to 17 min, or possibly till the biscuits are browned and the fruit is bubbling. Let the cobbler cold slightly and serve it with the ice cream.
- Serves 4 to 6.
