2-inch circle.
Drain plum mixture, reserving liquid. Toss plums
he mashed canned plums, reserved plum syrup, ginger, chopped green onion
ne hour.
Prepare the cobbler tops by rubbing the flour
cup plum pulp (see instructions at end of recipe), cream, egg
Muddle orange slices in cocktail shaker with simple syrup, and ice and plum wine, shake vigorously, strain into tall ice filled Collins glass. Garnish with plum slice.
on't modify the recipe for 1 cobbler because then you would
Prepare Cobbler Topping.
In large mixer bowl, beat together eggs and sugar.
Add cream, pudding mix, vanilla and salt; beat well.
Mix in pie filling.
Pour into 4 to 5-quart ice cream freezer.
Add milk.
Freeze according to manufacturer's directions.
Remove dasher.
Add Cobbler Topping and stir until well mixed.
Ripen ice cream.
Makes 4 quarts.
f butter.
For the cobbler top: Whisk the flour, sugar
To make the cobbler filling, blend 1/2 Cup
ngredients. (See recipe description for substitute for the plum wine). Stir well
he colander).
Pour the plum mixture into the lines colander
o coat with syrup. Arrange plum halves, skin-side down, evenly
he dumpling dough for this recipe.
Preparing the Dumplings and
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Combine plum juice and Sure-Jell in a large thick pot.
Cook to a full rolling boil, stirring constantly.
Quickly add sugar. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim bubbles off the top with a large spoon.
Ladle into hot jars.
Seal and let cool.
Yields 9 cups of jelly!
Drain and pit plums, saving 1/2 cup syrup. Heat syrup with sugar and lemon juice until it comes to the boil. Turn into a shallow baking dish and add plums. Combine remaining ingredients and mix to a soft dough. Drop by spoonfuls onto the plum mixture. Bake at 425\u00b0 for 15 to 20 minutes. Serve warm with whipped cream or ice cream. Makes 6 to 8 servings.
5 minutes or until the cobbler topping is golden and set
sually depart from the original recipe by lowering the heat and
arlic, grated ginger, chopped shallots, plum sauce and soy sauce and
top with crust.
Serve cobbler warm. Or, cool to serve