Cherry Cobbler with Cinnamon and Port Wine
Baking and Desserts | French cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Cherry Cobbler with Cinnamon and Port Wine
Ingredients
- Sugar - 1.8 oz
- Frozen Cherimoya Fruits - 15.9 oz
- Corn Starch - 0.4 oz
- Ground Cinnamon - 0 oz
- Wheat Flour - 3.2 oz
- Baking Powder - 0 oz
- Salt - 0 oz
- Activated Baking Soda - 0 oz
- Butter - 0.8 oz
- Buttermilk - 2 fl oz
- Red port - 2 fl oz
Step by Step guide
Step 1
In a heavy 2-liter saucepan, combine the frozen cherries with a pinch of salt, 50 g of sugar, cornstarch, cinnamon, and port wine. Place over medium heat and cook, stirring occasionally, until the sugar is completely dissolved (about 3 minutes).
Step 2
Transfer the cherry mixture to a glass or ceramic baking dish (approximately 9x9 inches) or to small individual ramekins.
Step 3
In a bowl, mix the flour, 10 g of sugar, baking soda, baking powder, and salt. Add 22 g of cold butter and mix thoroughly by hand or with a blender until the butter is fully incorporated.
Step 4
Add the buttermilk to the flour mixture and lightly beat with a fork.
Step 5
Spoon the dough onto the cherry mixture. If using one large baking dish, arrange the dough into 4 symmetrical mounds of equal size.
Step 6
Bake on the middle rack of an oven preheated to 410°F until the dough turns golden brown. (If using one large baking dish, bake the cobbler for about 25 minutes.)
Step 7
Before serving, let it cool slightly, but keep the cobbler warm. Serve with a scoop of vanilla ice cream on each plate.
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