Ingredients
- 2 tablespoon cornstarch
- 1 1/2 cup plus 1 teaspoon granulated sugar
- 2 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 1/4 pound blueberries (5 cups)
- 2 pound peaches (6 medium), peeled, pitted and cut into 1/2-inch thick wedges
- 3 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup brown sugar
- 2 stick (1 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 3 tablespoons whole milk
- 2 tablespoon cornstarch
- 1 1/2 cup plus 1 teaspoon granulated sugar
- 2 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 1/4 pound blueberries (5 cups)
- 2 pound peaches (6 medium), peeled, pitted and cut into 1/2-inch thick wedges
- 3 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup brown sugar
- 2 stick (1 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 3 tablespoons whole milk
- 8 egg yolks
- 2 tablespoon granulated sugar
- 1 cup prosecco
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean, scrapped using seeds only
Preparation
Baking Directions:
Put oven rack in middle position and preheat oven to 425 degrees.
Butter a 13 x 9 x 2-inch glass or ceramic baking dish.
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blueberries and peaches and toss to combine well.
Add vanilla and almond extracts and toss once again.
Transfer to baking dish and bake until just bubbling, about 10 to 15 minutes.
While fruit bakes, whisk together flour, baking powder, salt and brown sugar in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Add milk and stir just until a dough forms.
Drop dough onto hot fruit mixture in 12 mounds, then sprinkle dough with remaining teaspoon sugar.
Bake cobbler until top is golden, about 25 to 35 minutesFor the Prosecco vanilla zabaglione:In a large bowl, whisk all ingredients together.
Place in double boiler over medium heat, constantly whisking until mixture forms thick ribbons.
If boiler gets too hot, turn heat down to low, avoid scrambling eggs.
Whisk constantly until soft peaks form.
Place in refrigerator to cool slightly before serving.
Serving Directions:
Serve warm topped with zabaglione.
