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STONE FRUIT COBBLERS
– 6 cups stone fruit, sliced (I used a mixture of apricots, plums & nectarines)
– 1 cup sugar (more or less depending on ripeness of fruit)
– 2 tablespoons corn starch
– 1/2 cup flour
Let fruit ripen a few days before using if possible. Ripened fruit will be sweeter and bake more evenly. Combine fruit, sugar, corn starch and flour. Mix to incorporate and divide evenly between 8 ramekins. If you don’t have ramekins, you can make in a 9×9 inch pan. Dot the top of each cobbler with about one teaspoon of butter.
– 2 1/2 cups flour
– 4 tablespoons sugar
– 3 teaspoons baking powder
– 1 teaspoon salt
– 1 3/4 cup cream
Whisk flour, sugar, baking powder and salt in a large bowl. Add cream and stir with a wooden spoon until just combined. The dough will be shaggy. Pat dough into a 12×6 inch rectangle (approximately) and cut biscuits for the top of each cobbler. Or put the biscuits on the top of one large cobbler. Reshape and form dough to cut remaining biscuits.
Brush the top of each biscuit with cream and sprinkle with turbinado or sanding sugar. Bake in a preheated 400-degree oven for 30-35 minutes. The biscuits will be golden and the filling will be bubbling.
– 2-3 scoops of vanilla gelato (recipe below)
– shot of fresh espresso, poured over
– splash of amaretto
– 2 cups heavy cream
– 1 cup whole milk
– 4 egg yolks
– 1 tablespoon corn starch
– 2 teaspoons vanilla bean paste or vanilla extract
– pinch of salt
– 1/2 cup sugar
Place milk and cream in a heavy-bottomed pan on the stove and heat on medium until mixture just begins to steam. While milk is heating, whisk egg yolks with sugar, salt and corn starch until just light and fluffy.
When milk is ready, slowly ladle some milk into egg yolks to temper them (which means bringing them to the warm temperature without cooking them). After a few ladles, add eggs back to milk and set back on stove. Stir over medium-high heat until mixture thickens and coats the back of a spoon, about 6-8 minutes.
Strain through a fine mesh strainer and chill for at least eight hours. Freeze in ice cream freezer according to manufacturer’s instructions.