Wednesday, August 24, 2011

Curried Stone Fruit Cobbler

My original vision for this tiny, tiny corner of the internet was not necessarily a recipe site. Recipes plus was more like it... At the moment, however, I find myself cooking a LOT, creating new recipes and modifying old ones: I've been turning to cooking as my creative outlet.

Lately, it feels like the summer just shot right past me. A moving train that never pulled into the station and I'm standing there, stunned and windblown, ticket and luggage in hand, ready to go. But it's gone...  hmmm... 

Cobbler, anyone?

Cherries, plums and peaches... Oh my!

Sweet & spicy. Hot & cold (to be served with ice cream, of course). This dessert brings together a variety of complex and complimentary flavors in an extremely satisfying way. Plus, it has more than one potential incarnation: Omit the cobbled topping and call it a chutney, then serve over warmed brie and baguettes. Or ice cream. Can it and save for when these fruits are no longer in season or turn it into pie filling. You could even freeze the pie and serve it with Thanksgiving dinner in a few months! What? You don't plan that far ahead*?

A couple of notes: If you can't find white balsamic vinegar (Trader Joe's makes a pretty good one), regular balsamic should work just fine; it will just color your fruit some. I use the Whole Foods brand Muchi Curry Powder and Garam Masala seasoning. Lastly, I think any combination of stone fruits (maybe even blueberries?) would work well with this.

Weird lighting... I cannot guarantee you the same florescent results.
For the filling:
2 c. Ranier cherries, chopped
2 c. ripe but firm, peeled peaches, chopped
2 c. ripe but firm plums, chopped
1/4 c. white balsamic vinegar
1/4 c. maple syrup
3/4 tsp. Garam Masala
1/4 tsp. curry powder
1/2 tsp. grated orange zest
pinch anise seeds

1 tsp. cornstarch
pinch table salt
1 Tbsp. freshly squeezed lemon juice

For the topping:
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 Tbsp. unsalted butter
3 Tbsp. granulated sugar +
1/3 c. plain whole milk yogurt

Mix fruit and spices, then pour into colander set over a bowl. Drain for approx. 30 minutes, tossing occasionally. Pour fruit into 8x8 baking dish, reserving 1/4 c. of the drained juice. Whisk cornstarch, salt and lemon juice into the reserved fruit juice. Pour this mixture over the fruit and bake in 425 degree oven for 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda and salt. Cut in cold butter until mixture resembles course crumbs. Mix in yogurt until dough just holds together... add a tablespoon of milk, if necessary, but don't over mix, as this will make the biscuits tough.

Remove fruit from oven and form 9 balls of biscuit dough, space 1/2 inch apart on the cobbler and return to oven for 15-17 more minutes, until golden brown and bubbly.

*Me, either.

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