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Рецепт Cranberry Apple Jalapeno Cobbler
by Global Cookbook

Cranberry Apple Jalapeno Cobbler
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Ингредиенты

  • 3 1/2 c. Fresh cranberries, stems carefully removed
  • 1 c. Cranberry juice
  • 3 x -(up to)
  • 6 x Jalapenos, seeded, destemmed, and finely minced (Habs might be even better)
  • 2 sm Apples
  • 1 Tbsp. Finely minced orange rind
  • 1 1/4 c. All-purpose flour
  • 2 tsp Baking pwdr
  • 1 c. Sugar
  • 1/2 c. Butter, room temperature
  • 2 x Large eggs, beaten
  • 1 c. Lowfat milk
  • 1 tsp Vanilla
  • 1 tsp Grated lemon rind

Инструкции

  1. I made this cobbler for the Chicago Hotluck and everyone who tried it liked it. I added jalapenos (2 of 'em) to the recipe, and although the cobbler itself was good, it wasn't warm sufficient for my taste. The tartness of the cranberries seemed to overpower/dampen the heat of the chiles. The cranberry/chile pepper combo is a good one, though, so I'm going to keep trying. When I make it again I'll probably add in about six jalapenos, or possibly maybe 2 habs.
  2. Preheat oven to 375 degrees F. Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 min. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices
  3. (about 2 c.). Add in the apples and orange rind, return heat to simmer, and continue cooking for about 10 min.
  4. Meanwhile, sift the flour and baking pwdr together into a mixing bowl.
  5. Stir in the sugar. Cut in the butter till mix forms a fine meal. Add in the Large eggs, lowfat milk, vanilla and lemon rind, and mix with a wooden spoon till well blended, adding a little more flour if necessary to produce a loose but not wet batter.
  6. Pour cranberry mix into a 2-qt baking dish; then pour the batter proportionately over the top (scraping to cover, if necessary). Bake for about 1 hour or possibly until top is golden and cake tester comes out clean. Serve warm or possibly at room temperature.