moneylady
Joined: 24 Feb 2008
Posts: 433
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 Posted: Fri Jul 18, 2008 10:23 pm |
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Love plums and this cobbler is one of my favorites.
RICOTTA PLUM COBBLER
3/4 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
Pinch of salt
1/4 cup cold part-skim ricotta
2 tsp cold low-fat
(one percent milk)
3 tbsp cold unsalted butter, cut into small bits
2 drops pure almond extract
1 tbsp corn syrup
3(lbs) red plums-halved, pitted and cut into 3/4" wedges
In a food processor, combine the flour 1/4 cup of sugar,
the baking powder and salt. Process for 10 seconds. Add
the ricotta, milk, 2 tbsp of butter and the almond extract and
pulse until the dough just begins to come together in a ball.
Pat the dough into a 5" disk, wrap well and refrigerate for at
least 1 to 24 hours.
In a heavy 20" oven proof skillet combine the remaining 1/2 cup
of sugar with the corn syrup and 2 tbsp of water. Cook over high
heat without stirring until a rich brown caramel forms, 6-8 minutes.
Add the remaining 1 tbsp butter and the plums and stir gently; the
caramel may harden but will melt again. Cook, stirring occasionally,
until the plums are coated with caramel and their juices are red
and syrupy, about 8 minutes.
Pour the plums into a strainer set over a medium bowl. Let the plums
cool for 10 minutes. Return the syrup to the skillet and cook over
high heat until thickened about 2 minutes.
Preheat oven to 375 degrees. On lightly floured surface roll out
the chilled dough into a 10" round. Return the plums to the syrup
in the skillet, spreading them evenly. Lay the dough carefully on top
of the plums., tucking in any edges. Cut 6 small slashes in the top
of the dough to vent steam. Bake the cobbler for 35 minutes or
until the pastry is lightly browned. Let cool for 15 minutes before
serving.
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