Contributing Monkie Vanessa Sherwood
Published on October 26, 2008
with Vanilla Custard Cream (raw)
Something happens when you freeze fruit and then defrost it. It actually gives the fruit sort of a ‘cooked’ texture. That’s what makes this cherry cobbler recipe work so well. You could use fresh fruit; it just wouldn’t mimic a traditional cooked cobbler as well. Plus, you’d have to pit all those cherries, adding a lot of time to the process. I take help where I can get it, and buying frozen cherries for this dish is one short cut I gladly take.
You can experiment using different kinds of fruit but I love cherries. When they are in season, I gorge on them like the witches of Eastwick.
For the Cobbler:
3-10 oz. Bags frozen cherries, thawed and drained
1/4 Cup Pitted Medjool Dates soaked for 10 min.
1 Teaspoon Lemon Juice
A Dash Cinnamon
To make the cobbler filling, blend 1/2 Cup of the cherries with the dates, lemon juice, and cinnamon. Pour this mixture onto the rest of the cherries and stir to combine.
For the Cobbler Topping:
1/2 Cup Pecans
1/2 Cup Shredded Dried Coconut
2 Large Medjool Dates
1/4 Teaspoon Himalayan Crystal Salt
A Dash Cayenne
To make the Cobbler Topping, place the pecans, shredded dried coconut, salt, and cayenne into a food processor. Process until coarsely ground. Add the dates one at a time and process until the mixture just begins to stick together.
For the Vanilla Custard:
1/2 Cup Young Coconut Meat
1/2 Cup Coconut Water
1 Tablespoon Agave Nectar
1/2 Seeds from 1/2 of a Vanilla Bean
Pinch Himalayan Crystal Salt
For the vanilla custard, place all of the ingredients in a Vita-Mix or high-speed blender and puree until completely smooth.
To assemble: Place the cobbler filling into a bowl. Crumble the pecan topping over the top. At this point you could chill the cobbler for an hour or so to set, or just eat it as is. It’s delicious either way. Serve at room temperature or warmed in a dehydrator with Vanilla Custard poured over the top.