MULLED WINE & PLUM FRUIT COBBLER

This fruit cobbler... oh my days! Sticky, jammy, mulled wine and spiced plums cook into the juiciest fragrant fruit pudding this side of Christmas. Topped off with fluffy buttermilk cobbler topping. A dusting of crunchy demerara sugar to make it all come together and of course, the very generous dollop of cream is obligatory. Not optional! This could literally be your Grandma's cobbler. As old-fashioned as a dessert gets!

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AUTHOR: Debs | Salted Mint

INGREDIENTS

FOR THE FRUIT FILLING

  • 2 cups red wine

  • 1/2 cup sugar

  • 2 tablespoons red currant jelly

  • 2 each star anisecinnamon stick

  • 3 cloves

  • 3 green cardamom pods

  • zest of 1 orange

  • 12 plums halved stones removed

FOR THE TOPPING

  • 1 1/2 cups self raising flour

  • 1 teaspoon ground cinnamon

  • 1/2 cup cold butterdiced

  • 1/2 cup packed brown sugar

  • 1 egg

  • 1/2 cup buttermilk

  • 1 cup flaked almonds

  • 1 tablespoon rosemaryoptional

  • 1/2 cup flaked almonds

INSTRUCTIONS

FOR THE MULLED WINE SAUCE

  1. Combine wine, sugar, red currant jelly and spices in a pan over a medium low heat. Cook stirring frequently until sugar dissolves. Continue to cook for a further 15 minutes until syrupy and reduced by half. Strain and discard the spices and set aside to cool.

  2. Preheat the oven to 360F /180C. Place the plums cut side up in a cast iron skillet or roasting dish. Bake for about 10 minutes until softened.

FOR THE COBBLER DOUGH

  1. Sift the flour and cinnamon into a bowl and rub in the butter to resemble breadcrumbs. Add the brown sugar, egg, rosemary and buttermilk. Stir to combine.

  2. Set aside.

  3. Remove the plums from the oven and drizzle with the mulled wine sauce, then drop heaped spoonfuls of dough over the plums. Scatter with almonds and bake for 30 minutes or until golden.

  4. Garnish with extra rosemary, remaining mulled sauce and extra thick double cream or vanilla ice cream.

Source, images, credits & more information: Salted Mint

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