Blueberry Cobbler with Pecan Biscuits and Lemon Sabayon
- prep time20 min
- total time 50 min
- serves 6
Deliciously sweet blueberries topped with a crunchy pecan biscuit and drizzled in lemon custard.
6 cup fresh blueberries
1 ½ cup sugar
½ cup all-purpose flour
½ tsp ground cinnamon
⅓ cup water
2 Tbsp lemon juice
1 tsp vanilla extractPecan Biscuits
1 cup unbleached flour (reserve some for kneading)
⅔ cup medium-grind cornmeal
¼ cup plus 3 tbsp sugar
2 tsp baking powder
½ tsp coarse kosher salt
6 Tbsp cold unsalted butter, cut into 1/2-inch (1 cm) cubes
⅔ cup heavy cream
½ cup broken pecan pieces
3 Tbsp unsalted butter, meltedLemon Sabayon
6 egg yolks
1 lemon, zest and juice
1 cup sweet wine
⅓ cup sugar, plus more to taste
Drops of freshly squeezed lemon juice
1. Combine the blueberries, sugar, flour, water, lemon juice, vanilla, and cinnamon in a saucepan. Stir over medium-high heat until the sugar melts, then reduce heat to low and cook for 10 minutes until filling thickens slightly.
2. Spoon the blueberry filling into the baking dish. Place the biscuits sugared side up on top of the blueberries and bake the cobbler for 15 minutes.Pecan Biscuits
1. Meanwhile, preheat your oven to 425F. Lightly grease an 8-inch (20 cm) square baking dish.
2. In a large bowl whisk together the flour, cornmeal, 1/4 cup (60 mL) of the sugar, baking powder, and salt. Add the cubed butter and rub it in with your fingertips until the mixture resembles coarse meal. Add the cream and stir until moistened. Gather the dough together and shape it into an 8-inch (20 cm) log. Cut the log crosswise into eight 1-inch (2.5 cm) thick rounds. Spread 3 tbsp (50 mL) of the sugar on a plate. Dip 1 cut side of each biscuit into the melted butter, then dip the buttered side in the sugar. Place biscuits sugared side up on a platter; sprinkle with any remaining sugar. Cover and chill for about 30 minutes.Lemon Sabayon
1. Bring a medium saucepan of water to a gentle boil. In a stainless-steel bowl, whisk together the yolks, wine, and sugar. Set the bowl over the saucepan. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Whisk in lemon juice and zest. When thick, foamy, and tripled in volume, remove sabayon from heat. Serve immediately with warm cobbler.