Serious Eats: Recipes

Plum and Ginger Cobbler

[Photograph: Max Falkowitz]

If there's a more noble application for the last of the season's plums than cobbler, I don't know what is. It's a perfect fruit delivery system, and the application of heat and sugar can hide any imperfections from less-than-perfect specimens.

When cooked, fruit gains depth and richness, but loses some of its brighter notes. Spices are the perfect way to replace that spark. I went with the trio of ginger, cardamom, and star anise, a potent combination of deep flavors and aromatic lightness. Raw sugar rounds out the fruit base, bringing a more complex sweetness that perfectly compliments the star anise. If you need to swap in white sugar, keep in mind the crystals are much finer, so start with a 1/2 cup and add more if needed.

Biscuit recipe adapted from Smitten Kitchen.

Printed from http://www.seriouseats.com/recipes/2010/09/plum-ginger-cardamom-star-anise-cobbler-recipe.html

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