Brandied Apricot Cinnamon Bun Cobbler
Source of Recipe
fooddownunder.com
List of Ingredients
3 cup all purposer flour
1 tbl baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup unsalted butter, cut into pieces and chilled
1/2 cup pure maple syrup
1/2 cup whipping cream
1 1/2 tsp pure vanilla extract
Pinwheel Filling
1/4 cup unsalted butter, room temperature
1/2 cup golden brown sugar, packed
2 tsp cinnamon
1 tbl brandy
Fruit
6 cup apricots, pitted and quartered
1/2 cup golden brown sugar, packed
1/4 cup brandy
3 tbl all purpose flour
1 tsp pure vanilla extract
Caramel Sauce
1 cup sugar
1 tbl golden corn syrup
1 tsp lemon juice
1/4 cup water
3/4 cup whipping cream
1 tbl unsalted butter
2 tsp vanilla extract Recipe
* To Assemble:
BRANDIED APRICOT "CINNAMON BUN" COBBLERS: Preheat oven to 350 F. To prepare biscuit topping, combine flour, baking powder, salt and nutmeg. Cut in butter until the texture just rougher than cornmeal. Whisk together maple, syrup, cream and vanilla and add all at once to flour mixture. Stir until just combined. Shape into a disc and chill while preparing pinwheel filling.
* For pinwheel filling, beat together butter, brown sugar, cinnamon and brandy until smooth. On a lightly floured surface roll out biscuit dough into a rectangle 12 x 18 inches, and 1/2-inch thick. Spread filling evenly on biscuit and trim any rough edges. Roll up the biscuit starting from one of the long side to create a pinwheel-like log. Chill while preparing fruit filling.
* Toss apricots in a bowl with brown sugar, brandy, flour and vanilla. Place fruit into 8 baking cups or ramekins. Remove biscuit from refrigerator and slice into 1-inch thick pinwheels. For each baking cup, place a pinwheel on top of fruit. Brush pinwheels with egg wash and bake for 45 to 55 minutes, until cobblers are an even golden brown.
* 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. Do not stir! Remove lid once boiling and let sugar cook, brushing sides of the pot right against sugar with cool water once or twice, until an amber colour. Remove from heat and slowly whisk in cream (watch out for steam). Stir in butter and vanilla. Let cool for 20 minutes before serving.
* Caramel sauce can be prepared ahead and chilled until ready to serve. Simply heat in microwave to warm. Carmel sauce will keep up to a week refrigerated.
* Yield: approximately 1 1/2 cups.
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