Yid.Dish: Plum and Nectarine Cobbler with Candied Ginger

By Leah Koenig

Published June 30, 2005.
  • Print
  • Share Share

Filling

JCarrot

3 nectarines

12-15 small plums

4 tablespoons brown sugar and or agave nectar

3 tablespoons flour

juice of half a lemon or 2 Tbs water (use water if you want a sweeter cobbler)

4 small pieces of candied ginger, chopped finely (optional)

Cobbler dough

I used a slightly altered version of the basic recipe from The Joy of Cooking

1 1/3 cup all purpose flour

1 1/2 tsp baking powder

2 Tbs sugar

5 Tbs COLD salted butter (or Earth Balance) cut into small pieces

1/3 cup milk or 1/2 cup heavy cream (soy milk works fine, but the dough won’t be as fluffy)

Remove the pits and quarter nectarines and plums. Add the sugar/agave, flour, lemon juice/water, and ginger (if using) and stir until the fruit is coated. Pour into an ungreased 8×8 pyrex or glass baking dish.

Meanwhile, whisk together the flour, sugar, and baking powder. Add the butter, tossing it witht the dry ingredients until covered. Using a pastry blender, fork or other tool (I used my hands), cut the butter into the dry ingredients until it resembles coarse breadcrumbs. Add milk/soy milk/cream and mix with wooden spoon until dough comes together. Knead the dough 5-10 times, adding more flour or milk if it’s too sticky or dry. Pinch off 2 inch balls of dough, press to flatten into “biscuits,” and arrange in lines three (or four) across the entire baking dish. Brush with melted butter or Earth Balance. Bake at 375 for 45-50 minutes until the fruit is bubbling and the dough is lightly browned.

Serve warm with a scoop of vanilla or chai ice cream…or a dollop of marscapone drizzled with honey…or a cup of mint tea, or Turkish Coffee…or straight out of the baking dish with a spatula.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • Is pot kosher for Passover. The rabbis say no, especially for Ashkenazi Jews. And it doesn't matter if its the unofficial Pot Day of April 20.
  • A Ukrainian rabbi says he thinks the leaflets ordering Jews in restive Donetsk to 'register' were a hoax. But the disturbing story still won't die.
  • Some snacks to help you get through the second half of Passover.
  • You wouldn't think that a Soviet-Jewish immigrant would find much in common with Gabriel Garcia Marquez. But the famed novelist once helped one man find his first love. http://jd.fo/f3JiS
  • Can you relate?
  • The Forverts' "Bintel Brief" advice column ran for more than 65 years. Now it's getting a second life — as a cartoon.
  • Half of this Hillel's members believe Jesus was the Messiah.
  • Vinyl isn't just for hipsters and hippies. Israeli photographer Eilan Paz documents the most astonishing record collections from around the world:http://jd.fo/g3IyM
  • Could Spider-Man be Jewish? Andrew Garfield thinks so.
  • Most tasteless video ever? A new video shows Jesus Christ dying at Auschwitz.
  • "It’s the smell that hits me first — musty, almost sweet, emanating from the green felt that cradles each piece of silver cutlery in its own place." Only one week left to submit! Tell us the story of your family's Jewish heirloom.
  • Mazel tov to Chelsea Clinton and Marc Mezvinsky!
  • If it's true, it's pretty terrifying news.
  • “My mom went to cook at the White House and all I got was this tiny piece of leftover raspberry ganache."
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.