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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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âI live in northern Manitoba, where fresh nectarines and plums are usually available only at summerâs end,â writes Darlene Jackson from The Pas, Manitoba. âSo I make up the fruit filling and freeze it for use all winter. My family really enjoys this recipe and itâs wonderful topped with vanilla ice cream.â Ingredients:
1-1/4 cups sugar, divided |
2 tablespoons cornstarch |
3/4 cup unsweetened apple juice |
5 cups sliced peeled fresh plums |
5 cups sliced peeled nectarines or peaches |
2-1/2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup cold butter |
1-1/2 cups buttermilk |
vanilla ice cream, optional |
Directions:
1. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes.
2. Remove from the heat; cool for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish.
3. In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake at 375° for 30-35 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 10-12 servings.
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