Cobbler with currant.

Cobbler with currant.

Cobbler with currant.

Scarlet berries currant and soft sweet pears are hidden under a layer of crispy crumbly topping - a gourmet's dream! Cobbler with currant.

We will need these ingredients:

For filling:

• 350 grams of red currant (cleaned of twigs)
• 1/2 h. L. ground cinnamon
• pinch of ground cloves
• 150 g of finely crystalline sugar
• 1 hour. L. starch
• 5 medium-sized pears

For the topping:

• 150 g whole grain flour
• 75g plain flour
• 1 hour. L. baking powder
• 150 g of finely crystalline sugar for dusting +
• 125 g butter (cut into pieces) + for greasing
• 100ml double cream

To apply:

• whipped cream or liquid custard


• most refractory form of approximately 30 x 23 cm, greased with butter

Cooking method:

Preparing the fruit:

1. Put the currants in a saucepan, add the cinnamon and cloves, pour 125 ml of water. Warm up a few minutes, stirring, until the mixture comes to a boil, and the berries begin to burst.

2. Stir in the sugar berry weight and cook for another minute or two, stirring until the sugar dissolves. Spread starch with a small amount of water into a homogeneous paste. Mixed in berry mix, removing the skillet from the stove. Warm over low heat, stirring constantly, until the juice thickens slightly.

3. Peel pears and cut in half lengthwise. Cut the seed pods and cut fruits along the relatively thin slices. If you are preparing a pear ahead of time, put them in a bowl with cold water and lemon juice.

4. Put the fruit plate with a thick layer in a greased form. Spoon pears currant spread on weight evenly. Try to keep the fruit is not too mixed up.

Assembling and baking cobbler:

5. Preheat the oven to 200 ° C. Mix both types of flour with baking powder and sugar. Add the pieces of butter, and chop with a knife with a rounded blade into small crumbs.

6. Pour in the cream and gently stir with a fork until the mixture starts to move away without a trace from the walls of utensils. Do not overdo it - topping should remain lumpy and uneven.

7. Crumble prepared mass of crumbs evenly over the berries dense layer. Top sprinkle fine sugar to topping has turned crispy and caramelized sugar.

8. Bake 25-30 minutes, until the top is golden brown and the fruit mass is not to bubble around the edges. Serve cobbler warm, if desired, by adding whipped cream or liquid cream.

About the dish:

For 8 persons:
Preparation time: 35 minutes
Cooking time: 30-35 minutes
Oven temperature: 200 ° C

Choose pears:

Prefer slightly underripe fruits with intense flavor, such as "Williams" or "conference", as they are well retain their shape during baking. You can take and sweet apples, they will give the dessert a pleasant slightly sour taste, or try a combination of pears and apples.

How to achieve the right texture:

Stuffing cobbler often not close-grained and round cakes, cut out of the dough, which are arranged along the edge of the form, but in this recipe the filling is fully closed.

Topping recalls obsypnyh crumb cakes, just connect the particles with the help of the cream, which give the top more full-bodied taste.

It is important that weight for the topping has been uneven, however, mixing in the cream in an oil-flour crumbs, do not overdo it and stay until the topping is not turned into a smooth paste, and it can be sprinkled with a thick layer of stuffing.

Origin of fruit cobbler:

The first settlers Europeans in North America, which could not be found in traditional products newfound country for them, such as suet for cooking your favorite puddings, invented this dessert.

With all that was at hand, they are covered with seasonal berries and fruit crust crumbled pastry or dough. This dish was called cobbler, perhaps by analogy with the cobbled, pavement.

Cobbler with currant.

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