Fig Cobbler in Cheddar Pastry
ACTIVE INGREDIENTS:
5 cups peeled halved fresh figs (2 1/2 pounds).
1 teaspoon lemon juice.
3/4 cups granulated sugar.
3 tablespoons versatile flour.
1/2 teaspoon ground cinnamon.
1/2 teaspoon ground nutmeg.
1 tablespoon butter.
Cheddar Pastry.
1 cup all-purpose flour.
1/2 teaspoon salt.
1/3 cups lessening.
1/4 cups shredded Cheddar cheese.
2 tablespoons cold water.
PREPARATION:.
Develop figs equally in a thoroughly greased 10 x 6 x 2-inch baking meal. Sprinkle with lemon juice.
Include sugar, flour, cinnamon and nutmeg. Stir well and spray over figs. Dot with butter.
Pastry: Combine flour and salt; cut in reducing. Roll pastry out to 1/2 inch density and cut into strips, 10 x 1/2 inches. Develop in lattice style over figs.
Stir well and spray over figs. Establish in lattice style over figs.
Stir well and spray over figs. Roll pastry out to 1/2 inch density and cut into strips, 10 x 1/2 inches. Establish in lattice style over figs.
Stir well and spray over figs. Establish in lattice style over figs.
Stir well and spray over figs. Roll pastry out to 1/2 inch density and cut into strips, 10 x 1/2 inches. Develop in lattice style over figs.
Stir well and spray over figs. Set up in lattice style over figs.
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