Peaches in a Basket
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Cherry and Peach Cobbler

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
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Cherries And Peaches
Art Print
Cezanne, Paul
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Cherry and Peach Cobbler

This has become my all-time favorite cobbler!

1 pound ripe cherries, pitted [or substitute frozen, unsweetened]
1 pound fresh, ripe peaches [or substitute frozen, unsweetened]
1 cup sugar
1 tablespoon cinnamon
2 tablespoons orange liquor (such as Grand Marnier)
2 cups sifted all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup heavy cream
6 tablespoons cold unsalted butter, cut into small pieces
1 cup heavy cream
2 tablespoons confectioners sugar
1 teaspoon vanilla extract

Preheat the oven to 375 degrees F.
Wash the fruit and cut the cherries in half and slice the peaches. Combine
the fruit in a bowl with the sugar, cinnamon and orange liquor and pour
into a large 3 to 4 quart casserole or soufflé dish.
In a mixing bowl combine the flour, sugar, baking powder, and salt. After
the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup
heavy cream, and cold butter in quick succession, combining only briefly,
to leave the mixture as lumpy as possible.
Pour this lumpy dough onto a lightly floured board and flatten gently with
a rolling pin into a shape approximately 1-inch thick and just large enough
to cover the top of the fruit in the dish completely. Top the fruit with the dough and pull the edges towards the dish so that the fruit is enclosed.
Brush the dough with melted butter, sprinkle the top with sugar and place
the casserole into the oven and bake for 20 to 25 minutes, or until the
pastry top is nicely browned.
Whip the heavy cream with confectioners sugar and vanilla and serve
with the cobbler. Serves 6 to 8.

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