Ingredients :
- 2 cups unbleached AP flour
- 3 tbsp granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 6 tbsp cold unsalted butter
- 1 cup buttermilk
- 1 vanilla bean
- 1/2 cup honey
- zest of 1 lemon
- 2 tbsp cornstarch
- 1/2 dry red wine
- 2 cups dried sour cherries
- 2 cups fresh raspberries
- 2 cups strawberries (hulled and cut in half)
- 3 tsp powdered sugar
Method :
- Preheat oven to 400 degrees F
- Stir together flour, granulated sugar, 1/4 cup of the brown sugar, baking powder, baking soda, salt, cardamom, and cinnamon in a large bowl
- Add the butter and blend until mixture resembles coarse meal
- Add buttermilk and stir with fork until dough forms
- Divide dough into 12 pieces and pat each into a 2 inch biscuit. Bake on parchment paper until golden, about 15 minutes
- Slice vanilla bean lengthwise, and scrape seeds inti medium bowl
- Add vanilla bean, honey, lemon zest, and cornstarch. Set aside
- Being red wine to a boil in medium saucepan over medium heat. Stir in honey lixture and reduce to simmer
- Cook, stirring continuously, until mixture thickens, about 2 minutes
- Stir in cherries, raspberries, and strawberries, and 1/2 cup brown sugar. Cook until sugar dissolves, another 3 minutes
- Remove from heat. Remove and discard vanilla bean
- Butter twelve 4-oz ramekins. Divide biscuits in half and evenly distribute half the biscuits in the bottom of each dish.
- Spoon equal amounts of berry filling over biscuits and crumble remaining biscuits over the top.
- Bake for 10-15 minutes, or until bubbling
- Remove from oven and cool for 5 minutes. Dust tops with powdered sugar and serve immediately
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