MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Cherry And Apricot Cobbler
Categories: Desserts, Fruits, Cobblers
Yield: 10 Servings

MMMMM------------------BUTTERMILK BISCUIT CRUST-----------------------
3 c Self-rising cake flour
3/4 c Unsalted butter
1 1/4 c Buttermilk

MMMMM--------------------------FILLING-------------------------------
3 lb Fresh apricots;
- rinsed, halved, pitted,
- sliced
1 1/2 lb Fresh sour cherries;
- rinsed & pitted
3/4 c Sugar
3 tb Butter
1/2 ts Almond extract

MMMMM-----------------------FOR FINISHING----------------------------
Buttermilk
Sugar

Preheat oven to 450?F.

Crust:

Place flour in a bowl and rub in butter until fine and mealy. Do
not allow to become pasty. Stir in 1 cup of the buttermilk, adding
the remainder if necessary. Press dough together on a floured
surface, wrap in plastic wrap and allow to rest while preparing
filling.

Filling:

Combine apricots and cherries in a bowl and toss with sugar. Pour
into a large gratin dish or other shallow baking dish. Dot with
butter and sprinkle evenly with the almond extract. Press the dough
out on a floured surface until roughly the size of the baking dish.
Lift dough onto filling and cut several vent holes in top. Brush
with buttermilk and sprinkle with sugar. Bake the cobbler about
20 minutes, until crust is well colored and filling is bubbling.
Cool slightly on a rack and serve warm or at room temperature with
whipped cream or vanilla ice cream.

Recipe by Nick Malgieri, Prodigy guest chefs cookbook

MMMMM

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