Weekend Treat

I made this today at The Manor and believe me, it is to die for. The
recipe is from this month's issue of Gourmet magazine. Hope you try it
and be sure to let me know what you think!


Stone Fruit Cobbler

For filling:
3/4 cup sugar
1/4 cup flour
3 lb mixed stone fruit, pitted and cut into 1/2 inch thick wedges
(I used fresh cherries, apricots and plums)
1 Tbsp unsalted butter, melted
1 tsp pure vanilla extract
1/4 tsp pure almond extract

For topping:
1 1/2 cups flour
1/2 cup cornmeal (not stone-ground)
2 tsp baking powder
1/2 tsp salt
2 Tbsp cold unsalted butter, cut into cubes
1 cup heavy cream
2 tsp sugar

Make filling: Preheat oven to 400
with rack in center. Butter a 3 quart glass or ceramic
baking dish. Toss together filling ingredients in a large
bowl. Spread out in baking dish and bake until just
bubbling. 25 minutes or so.

Make topping while filling bakes: Whisk together
flour, cornmeal, baking powder and salt, then blend in
butter with your fingertips or pastry blender until
mixture resembles coarse meal. Add cream and
stir until dough forms. Turn out dough on lightly
floured surface and lightly dust with flour. Then roll
out 1/2 inch thick. Cut out biscuits and arrange
1/2 inch apart over hot filling. Brush tops with
cream, then sprinkle with sugar. Bake until topping
is golden and fruit is bubbling in center. 15-20 min.
Serve warm with vanilla ice cream.