GOLDEN VALLEY, Minn.-- Baker and author Pat Sinclair stopped by today to share a recipe from her latest cookbook, Scandinavian Classic Baking. She also offered up some timely tips for ripening and peeling summer fruit.
You can find Pat Sinclair's Scandinavian Classic Baking cookbook is bookstores everywhere. For more information about Pat, visit http://PatCooksandBakes.blogspot.com.
Pat has two upcoming book signings:
Friday August 19 from Noon to 3 p.m. at the Lafayette Community Edible Garden's Food Festival, located at 3026 Minnesota av, Duluth.
Sunday August 21 at the Blue Herron Trading Company, located in the DeWitt Seitz Marketplace, 3945 Lake Av from 11:30 to 1:30 p.m.
Summer Fruit Cobbler
MAKES 6 TO 8 SERVINGS
1/4 cup sugar
2 tablespoons all-purpose flour
2 cups sliced fresh peaches (about 3 medium)
2 plums, sliced
1 cup blueberries
2 tablespoons Amaretto liqueur or 1 teaspoon almond extract
1 tablespoon lemon juice
Topping
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 large egg, beaten
Heat oven to 375°F with oven rack in middle.
Mix sugar and 2 tablespoons flour in large bowl. Add fruit and toss gently to coat. Add Amaretto and lemon juice. Spoon mixture into a 9 x 9-inch baking dish or 1 1/2 quart casserole.
Topping
Mix flour, sugar, baking powder, and salt together in medium bowl. Beat whipping cream and egg in small bowl. Add mixture to the flour mixture and stir until a soft, sticky dough forms.
Drop dough over the fruit along edges of pan, leaving the center open. Bake 35 to 40 minutes or until topping is golden brown and juices are bubbling. Serve warm with ice cream. Store any remaining in refrigerator.
Copyright Pat Sinclair for Baking Basics and Beyond (Surrey Books, 2006)
Brandied Peaches
Makes 4 to 6 servings
4 cups sliced ripe peaches
1 tablespoon lemon juice
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
1/4 cup brandy or almond liqueur
Vanilla ice cream
Toasted slivered almonds
Toss peaches gently with lemon juice.
Combine the butter and brown sugar in a 9-inch skillet. Heat over medium heat until mixture bubbles and butter is absorbed.
Add peaches to skillet. Cook until bubbling and reduce heat to low. Cook peaches 2 to 3 minutes.
Heat the brandy in a small saucepan. Carefully ignite and pour over peaches. Continue cooking until the flames die down.
Serve warm or chilled over ice cream. Garnish with toasted almonds. Refrigerate any remaining peaches.
Copyright Pat Sinclair, 2011
(Copyright 2011 by KARE. All Rights Reserved.)