BLACKBERRY AND NECTARINE COBBLER

Can be prepared in 45 minutes or less.

1/3 cup sugar
1 teaspoon cornstarch
1 large nectarine, cut into 1/2-inch pieces (about 1 cup)
1 cup blackberries, picked over
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons cold unsalted butter, cut into bits
1/4 cup milk
2 tablespoons sliced almonds

Preheat oven to 400°F.

In a bowl stir together sugar and cornstarch. Add fruit and combine well.

In another bowl whisk together flour, baking powder, and salt and add butter. Blend mixture until it
resembles coarse meal and stir in milk, stirring until dough is just combined.

In a buttered 8-inch-square baking dish spread fruit mixture and drop dough onto it in 4 mounds.

Sprinkle almonds over cobbler and bake in middle of oven 20 minutes, or until top is golden.

Serves 2.

Gourmet
August 1994BLACKBERRY "COBBLER" MAGUIRE

1 stick (1/2 cup) unsalted butter, 1/2 stick cut into bits and chilled
1 cup water
1 cup plus 2 tablespoons sugar
1 1/2 cups self-rising cake flour
1/3 cup milk
1/2 teaspoon cinnamon
3 cups fresh or thawed frozen blackberries (about 1 pound)

Accompaniment if desired: vanilla ice cream

Preheat oven to 350°F.

In a 10-inch glass pie plate or baking dish melt 1/2 stick uncut butter in oven.

In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring
occasionally, until sugar is completely dissolved.

In a food processor pulse together flour and remaining 1/2 stick cut-up butter until mixture
resembles fine meal. Add milk and pulse just until a dough forms. Turn dough out onto a lightly
floured surface and with a floured rolling pin roll into an 11- by 9-inch rectangle. Sprinkle dough
with cinnamon and scatter blackberries evenly over top. Beginning with a long side roll up dough
jelly-roll fashion and cut into 1 1/2-inch thick slices. (Slices will come apart and be messy). Arrange
slices, cut sides up, on melted butter in pie plate or baking dish. Pour sugar syrup over slices,
soaking dough, and bake 1/2cobbler» in middle of oven 45 minutes. Sprinkle remaining 2
tablespoons sugar over cobbler and bake 15 minutes more, or until golden.

Serve cobbler warm with ice cream.

Serves 6.

Gourmet
June 1996
Denise Maguire: Saint Petersburg, Florida ALMOND CHEESECAKE WITH SOUR CREAM AND BLACKBERRIES

A super-creamy dessert that will have cheesecake lovers begging for seconds.

For crust
1 7-ounce tube almond paste
6 whole graham crackers (about 3 ounces), broken up
1/2 cup whole almonds (about 2 1/2 ounces), toasted, cooled
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces

For filling
1/2 cup sugar
2 8-ounce packages cream cheese, cut into 1-inch pieces, room temperature
3 large eggs
1/2 cup whipping cream
1/4 teaspoon almond extract

For toppings
1 cup sour cream
3 tablespoons plus 1/2 cup sugar

1 pound frozen unsweetened blackberries, thawed, drained, juices reserved
1 1/2 teaspoons unflavored gelatin

Make crust:
Preheat oven to 350°F. Set aside 1/2 cup (packed) almond paste for filling. Combine remaining
almond paste, graham crackers and almonds in processor and grind finely. Add butter; process
until moist crumbs form. Press over bottom and 2 inches up sides of 9-inch-diameter springform
pan. Bake until crust colors, about 10 minutes. Cool.

Make filling:
Wipe out processor. Blend sugar and reserved 1/2 cup almond paste in processor until mixture
resembles fine meal, about 1 minute. Add half of cream cheese and process until smooth, about 1
minute. Add remaining cream cheese and process until smooth. Add eggs, cream and almond
extract and blend until just combined.

Pour filling into crust. Bake cake until just set in center and beginning to crack at edges, about 40
minutes. Cool 10 minutes. Maintain oven temperature.

Make toppings:
Mix sour cream and 1 tablespoon sugar in small bowl; spoon over hot cake. Bake 3 minutes. Chill
cake uncovered until cold, about 1 1/2 hours.

Mix remaining 2 tablespoons plus 1/2 cup sugar and reserved berry juices in heavy small
saucepan. Sprinkle 1 1/2 teaspoons gelatin over. Let stand 15 minutes. Stir mixture over low heat
until sugar and gelatin dissolve (do not boil). Pour into medium bowl; mix in berries. Refrigerate
berry topping until cold and beginning to set, stirring occasionally, about 1 1/2 hours.

Spoon berry topping over chilled cake. Refrigerate until topping is set, at least 3 hours and up to 1
day.

Serves 8 to 10.

Bon Appétit
March 1999WHITE CHOCOLATE-BLACKBERRY PARFAIT

For blackberry sauce
1 cup fresh blackberries or frozen unsweetened, unthawed
1/4 cup sugar
1/4 cup water

For mousse
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup water

1/4 cup sour cream
4 teaspoons fresh lemon juice
1 1/2 cups chilled whipping cream

Additional blackberries (for garnish)

Make blackberry sauce:
Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over
medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about
8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.

Make mousse:
Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until
white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10
minutes.

Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in
another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3
additions. Cover and chill until mousse is set, about 2 hours.

Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4
wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over
sauce, dividing equally. Drizzle remaining sauce over.

Garnish parfaits with additional blackberries and serve.

Makes 4 servings.

Bon Appétit
September 1995
R.S.V.P.
The Boulevard Grille, Columbus OH