Yid.Dish: Plum and Nectarine Cobbler with Candied Ginger

By Leah Koenig

Published June 30, 2005.
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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.


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