Ingredients
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1/4 teaspoon salt
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1/2 cup buttermilk
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1 lb cherries, pitted and halved
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1 lb peach, peeled and sliced
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1 cup sugar
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1 tablespoon cinnamon
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2 tablespoons Grand Marnier
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2 cups all-purpose flour, sifted
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3 tablespoons sugar
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2 teaspoons baking powder
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1/2 cup heavy cream
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6 tablespoons unsalted butter, cold and cut into small pieces
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1/4 cup butter, melted
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2 tablespoons confectioners' sugar
Instructions
- Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
- In a mixing bowl combine the flour, sugar, baking powder, and salt.
- After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
- Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
- Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
- Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.