Plum and Raisin Cobbler with Toasted Pecans
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 737737 cal |
| pro | 8 g8g pro |
| total fat | 33 g33g total fat |
| sat. fat | 16 g16g sat. fat |
| carb | 111 g111g carb |
| fibre | 7 g7g fibre |
| chol | 79 mg79mg chol |
| sodium | 521 mg521mg sodium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 2121 iron |
| vit A | 2828 vit A |
| vit C | 2727 vit C |
| folate | 2222 folate |
Ingredients
- 1-1/2 cups raisins 1-1/2 cups raisins
- 3 lb ripe plums , pitted and cut_in eighths (6 to 8)3 lb ripe plums, pitted and cut_in eighths (6 to 8)
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1 tbsp lime juice 1 tbsp lime juice
- Topping
- 1 tbsp raspberry vinegar 1 tbsp raspberry vinegar
- 1 cup whipping cream 1 cup whipping cream
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 2-1/2 tsp baking powder 2-1/2 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/3 cup butter , cubed1/3 cup butter, cubed
- 1/2 cup toasted chopped pecans 1/2 cup toasted chopped pecans
Preparation
In small saucepan, pour enough water over raisins to cover; bring to boil. Remove from heat; cover and let stand for 15 minutes. Drain and transfer to greased 13- x 9-inch (3 L) glass baking dish. Add plums, sugar and lime juice; toss to combine.
Topping:
Stir vinegar into cream; let stand for 10 minutes. Meanwhile, in bowl, combine flour, sugar, baking powder, baking soda and salt. With pastry blender or 2 knives, cut in butter until in small pieces. Stir in pecans then cream mixture. Drop by heaping 1 tbsp (15 mL) over plum mixture. Bake in 375°F (190°C) oven for about 45 minutes or until topping is golden. Serve warm.
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