Nectarine Cobbler

Categories: July 1995
Yield: 1 servings

----------------------------------FILLING----------------------------------
4 lb Nectarines; cut into wedges
3/4 c Plus 2 tablespoons sugar
1/3 c Unbleached all purpose flour
2 tb Fresh lemon juice

----------------------------------TOPPING----------------------------------
2 1/4 c Unbleached all purpose flour
6 tb Sugar
1 tb Baking power
3/4 ts Salt
1/4 c Chilled unsalted butter; cut
-into pieces
; (1/2 stick)
1/4 c Chilled solid vegetable
-shortening; cut into pieces
1 lg Egg; beaten to blend
3/4 c Plus 2 tablespoons chilled
-buttermilk
Vanilla ice cream

--------------------------------FOR FILLING--------------------------------

Position rack in center of oven and preheat to 400F. Mix all ingredients in
13x9x2-inch glass baking dish. Bake 15 minutes.

Meanwhile, prepare topping:

Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl. Using
fingertips, rub in butter and shortening until mixture resembles coarse
meal. Add egg and buttermilk; stir until batter forms.

Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing
evenly. Sprinkle with 2 tablespoons sugar. Bake until juices thicken and
topping is golden, about 30 minutes. Cool on rack at least 15 minutes.

Serve warm with vanilla ice cream.

Serves 8.

Bon Appetit July 1995

Per serving: 1173 Calories (kcal); 12g Total Fat; (8% calories from fat);
21g Protein; 273g Carbohydrate; 187mg Cholesterol; 1655mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 11 1/2 Fruit;
1/2 Fat; 5 Other Carbohydrates

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