Recipe - Joel Siegels Fruit Cobbler

FRUIT FILLING
8 lg Ripe peaches; (34 lbs)
1 One half cup Light brown sugar
1 teaspoon Applepie spice
One half Lemon; Juice of
1 tablespoon Minute Tapioca; optional
2 tablespoon Framboise; raspberry
liqueur, optional
4 tablespoon Unsalted butter

COBBLER DOUGH
2 cup Sifted flour
2 teaspoon Baking powder
One half teaspoon Baking soda
1 One half cup Buttermilk
6 tablespoon Unsalted butter

Filling Directions :

1. Pit, halve and slice peaches cut in 8 pieces. Place peaches, brown
sugar, spice, lemon juice, tapioca, and Framboise in large bowl, mix and
let macerate for approx. 10 min.

2. Put into wellgreased (Crisco) 12" frying pan. Dot with unsalted butter.

3. Cook for 2025 min. at 425 degrees.

Cobbler Directions:

1. Sift dry ingredients into a mixing bowl. Mix in unsalted butter with
your hands until flour is the consistency of oatmeal. Add buttermilk to the
flour mixture and stir.

2. When peaches are done, use a large spoon to drop the batter onto the
peaches. Do not mix. The batter will expand.

3. Bake 25 min. at 425 degrees or until the biscuits are golden brown.
Allow to slightly cool, serve while still warm with fresh whipped cream.

Other Fruit Mixtures For Cobbler: 23 quarts blueberries, blackberries, or
huckleberries 1 One half cups of sugar Juice of One half a lime Zest of One half a lime 1
tablespoon tapioca (optional)

More Variations: 4 lbs. plums cut into 8 pieces or 34 lbs. Nectarines 1
One half cups of light brown sugar Juice of One half lemon

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98
Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998