Monday, January 17, 2011
Zesty Orange Ginger Fruit Cobbler
Serves 12-16 depending on ramekin size
4 cups fresh blueberries
16 ripe peaches or apples cut into thinly sliced segments
1 1/4 cup sugar
2 tea cinnamon
1 tea nutmeg
1/2 tea ground mace
2 tble cornstarch
4 large eggs
3/4 cup unsalted butter, melted and cooled (reserve 1 tble butter for glazing)
1 cup heavy cream
1 tble pure vanilla
1/4 cups orange zest
2 tble fresh grated ginger
2 1/3 cup AP flour
2 tea kosher salt
4 tea baking powder
Preheat oven to 350 degrees.
Combine peaches/apples and blueberries in a bowl.
Mix together sugar, dry spices and cornstarch.
Toss fruit with the sugar mix and set aside.
Whish together the eggs, the melted butter, ginger, orange zest and the cream in a bowl.
Sift together the flour, salt, baking powder.
Make a well in center of dry ingredients, and pour egg mixture into well.
Mix by hand, incorporating just until ingredients are mixed and form a loose dough.
Divide the fruit between individual ramekins.
Pat in dough mixture just to cover the tops of the ramekins.
Brush tops with remaining butter.
Bake until crust golden brown, 15 to 17 minutes.
Serve hot, with ice cream or whipped cream
NH Country Inns
Share to Twitter
Share to Facebook
Share to Pinterest