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A Southwest Summer: Bourbon Blackberry Cobbler

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Nothing quite beats a dessert made with big, plump juicy blackberries. When prepared properly these oval-like globs of juice just burst into your mouth. Of course when you add a nice dose of a good bourbon to the dessert festivities, it just gets a little bit better!

Whereas most consider a blackberry cobbler (aka blackberry slump) to be a truly American dessert from the south, nothing could really be farther from the truth. The dessert originated in Africa and was brought to America via the slaves -- of course the original version did not contain bourbon!

This is a perfect Summer dessert as fresh blackberries are always refreshing. It is also a wonderful way to end a barbecue or grilled dinner.

Ingredients needed to make Bourbon Blackberry Cobbler (serves 4):

  • 5 cups blackberries, rinsed
  • 2/3 cup sugar
  • 2/3 cup water
  • 1/4 cup bourbon
  • 1 tsp. vanilla
  • 1 ¾ cup flour
  • 2 Tbs. superfine sugar
  • 2 ½ tsp. baking powder
  • ¾ tsp. salt
  • 1/3 cup butter, chilled and diced
  • ¾ cup whipping cream

Steps:

  1. In a medium non-aluminum sauce pan combine the blackberries, sugar, water, bourbon and vanilla. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to a simmer and cook 5 minutes.
  2. In a medium bowl whisk together the flour, superfine sugar, baking powder and salt.
  3. Using a pastry blender cut the butter into the flour until it resembles a coarse meal (crumbly). Stir in the whipping cream to form a soft (wet) dough.
  4. Using a tablespoon drop pieces of the dough over the berries and cook 10 minutes.
  5. Place a cover on the saucepan and cook 10 additional minutes before serving.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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