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    Julian Apple Cherry Cobbler

    Julian Apple Cherry Cobbler
    Fennel Mango Salad, Avocado Fritter, Hibiscus Essence
    Serves 6
    Coconut Pistachio Halvah Ice Cream

    • 1 cup heavy cream
    • 1/2 cup whole milk
    • 1 cup coconut cream
    • 1/4 cup packed coconut flakes
    • 1/2 vanilla bean, chopped
    • 2 large egg yolks
    • 1/4 cup granulated sugar
    • 1/4 cup coconut liqueur
    • 1/2 cup crumbled pistachio halvah

    Combine all ingredients in blender except coconut liqueur. Puree until smooth. Transfer to saucepan over medium heat. Bring to simmer, stirring constantly. Remove from heat. Strain through fine sieve. Cool completely. Add coconut liqueur. Place in ice cream machine. Add pistachio halvah. Process according to manufacturer's instructions. Transfer to chilled container. Cover tightly. Store in freezer.
    Apple Cobbler

    • 6 Julian green apples, pitted, sliced into eighths
    • 1 pound pitted cherries
    • 1 tablespoon orange blossom water
    • 1 teaspoon almond extract
    • 1/2 teaspoon vanilla extract
    • 1/4 cup apple schnapps
    • 1/2 cup almond meal
    • 1/2 cup all purpose flour
    • 1/4 cup rolled oats
    • 1/2 cup unsalted butter, cut into small cubes
    • 3/4 cup brown sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon all spice

    Preheat oven to 350°F. Combine apples, cherries, orange blossom water, almond extract, vanilla extract and apple schnapps in large mixing bowl. Sprinkle almond meal evenly atop. Toss until fruit is evenly coated with almond meal. Divide apples between 6 individual baking dishes. Add flour and oats to mixing bowl. Using fingertips or a pastry cutter, incorporate butter to a coarse meal, being careful not to melt butter. Mix in sugar and spices. Cover apples cherry mixture evenly with topping. Bake 30 minutes or until top is golden and juices are bubbling. Remove from oven. Place scoop of ice cream on top of each cobbler.

    - Executive Chef Bernard Guillas