633 new Gourmet/Bon Appetit recipes at The UK recipe Archive

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New at The UK Recipe Archive this week are 633 recipes from Gourmet and Bon

Appetit magazine. These are from the January to June 1996 editions.

 

All recipes are available for download in Mastercook, Mealmaster and Now

You're Cooking formats.

 

There are now over 5800 recipes from Gourmet and Bon Appetit magazines

on-line at The UK Recipe Archive and over 67,000 recipes in total.

 

To download go to - http://www.ukrecipes.co.uk

 

* Exported from MasterCook *

 

Apricot-Blackberry Cobbler

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : 1996 June 1996

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FRUIT***

2 1/4 1/2 pounds apricots -- (about 18),

-- quartered, pitted,

-- up to 2

2 baskets blackberries -- (5- to 6-ounce)

1 cup sugar

1/4 cup quick-cooking tapioca

2 tablespoons chilled unsalted butter -- diced (1/4 stick)

***BISCUIT TOPPING***

1 1/2 cups all purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons chilled unsalted butter -- diced (3/4 stick)

1/2 cup plus 1 tablespoon chilled whipping cream

Vanilla ice cream or frozen yogurt

 

For Fruit:

 

Preheat oven to 375F. Butter 8x8x2-inch glass baking dish. Combine

apricots, berries, sugar and tapioca in large bowl; toss gently to blend.

Let stand 15 minutes, tossing fruit occasionally. Transfer fruit mixture to

prepared dish. Dot with butter. Bake until fruit is tender and juices

bubble thickly, about 50 minutes. Cool completely in dish. (Can be made 4

hours ahead. Let stand at room temperature.)

 

For Biscuit Topping:

 

Preheat oven to 400F. Combine flour, sugar, baking powder and salt in

medium bowl; whisk to blend. Add butter, rub in with fingertips until

mixture resembles coarse meal. Gradually add 1/2 cup cream, mixing with

fork until moist clumps form. Knead gently in bowl until dough holds

together.

 

Roll out dough on lightly floured surface to 9x6-inch rectangle. Cut dough

lengthwise into 8 strips, each about 3/4 inch wide. Arrange 4 strips in

opposite direction, forming lattice. Press ends of pastry strips firmly

into fruit. Brush dough with 1 tablespoon cream.

 

Bake cobbler until filling is heated through and lattice is golden brown,

about 30 minutes. Spoon warm cobbler into deep bowls; top with ice cream.

 

Serves 8.

 

Bon Appetit June 1996

 

Converted by MC_Buster.

 

 

 

 

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