Brandied Apricot
By: Anonymous
Published: Thursday, February 11, 2010 - 6:14am

Ingredients




3 cups all purpose flour
1 tablespoon baking powder
teaspoon salt
teaspoon ground nutmeg
cup unsalted butter, cut into pieces and chilled
cup pure maple syrup
cup whipping cream
teaspoon pure vanilla extract
Pinwheel Filling
cup unsalted butter, room temperature
cup brown sugar
2 teaspoons cinnamon
1 tablespoon brandy
Fruit
6 cups apricots, pitted and quartered
cup brown sugar
cup brandy
3 tablespoons all purpose flour
1 teaspoon pure vanilla extract

Preparation

1 To Assemble:BRANDIED APRICOT "CINNAMON BUN" COBBLER: Preheat oven to 350 F. To prepare biscuit topping, combine flour, baking powder, salt and nutmeg. Cut in butter until the texture just rougher than cornmeal. Whisk together maple, syrup, cream and vanilla and add all at once to flour mixture. Stir until just combined. Shape into a disc and chill while preparing pinwheel filling. 2 For pinwheel filling, beat together butter, brown sugar, cinnamon and brandy until smooth. On a lightly floured surface roll out biscuit dough into a rectangle 12 x 18 inches, and 1/2-inch thick. Spread filling evenly on biscuit and trim any rough edges. Roll up the biscuit starting from one of the long side to create a pinwheel-like log. Chill while preparing fruit filling. 3 Toss apricots in a bowl with brown sugar, brandy, flour and vanilla. Pour fruit into an 8-cup baking dish. Remove biscuit from refrigerator and slice into 1-inch thick pinwheels. Arrange pinwheel atop fruit, leaving about 1 1/2-inch space between them for expansion while baking. Brush pinwheels with egg wash and bake for 50 to 60 minutes, until the cobbler is an even golden brown. 4 Serve cobbler warm with warn Caramel Sauce (directions follow) poured over once plated. 5 Yield: 1 8-cup baking dish. Makes 6 servings. 6 CARAMEL SAUCE: