Fruit Cobbler

Ingredients for 6 servings:

• 250 g sugar, extra fine
• 250 ml water
• 1 tbsp balsamic vinegar
• 1 vanilla pod(s), pulp
• Cinnamon powder
• 1 orange(s), untreated, zest
• 2 bulb(s)
• 2 apples
• 2 apricots or nectarines or peaches
• 6 plums
• 225 g flour, sifted
• Flour for the hands
• 2 tsp, heaped baking powder
• 170 g butter
• 70 g sugar
• 1 pinch of salt
• 130 ml buttermilk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

to prepare well

First, prepare the fruit. Peel and core the pears and apples. Pit the apricots, nectarines, peaches, and plums. Cut the fruit into eighths, quarters, or halves, depending on their size. Heat 250 ml of water with the sugar and balsamic vinegar in a tall saucepan, then add the vanilla pulp, orange zest, and cinnamon powder. Boil briefly until a clear syrup forms. First, add the firm fruit (pears, apples, and possibly peaches), followed by the plums a few minutes later. Cook gently for 6-10 minutes. Set the fruit aside. Mix the sifted flour with the baking powder and butter until small lumps form. Add the sugar, salt, and buttermilk and knead until a sticky dough forms. Pour the compote into a baking dish. Form the dough into 6 tennis-ball-sized balls. Dust your hands well with flour and distribute the balls evenly over the compote (be careful, the dough will be sticky; you’ll need plenty of flour for your hands). Bake for 25-30 minutes at 190°C (top/bottom heat) until the balls are golden brown and the compote bubbles on the sides.