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This week’s edition!

Summer Fresh Stone Fruit Cobbler

Chef Dorene Mills

Created by Chef Dorene Mills

Serves: 6 – 8

Prep time: 10 minutes

Cook time: 20 minutes

A surprise twist with a Tea infused Simple Syrup helps to build flavor with seasonal stone fruits of Peaches and Plums, while a simple ready to bake biscuit offers a fluffy layer of buttery goodness.


Fresh Peaches 5 ea.   

Fresh Plums 4 ea.

Simple Syrup – can be found in the liquor aisle ½ Cup

Black Tea bags 2 bags

Refrigerated Jumbo Buttermilk Biscuits 1 container (8 each)

Butter, unsalted 4 Tbs                       


 Clean and wash fruit, then slice around the circumference of each twisting to separate the halves. Remove the pit of each fruit. Slice into 1/2″ wedges and set aside

In a microwave safe cup, add the simple syrup and the tea bags and microwave for 3 – 30 second intervals, checking to make sure the syrup is warmed. Set aside with tea bags in to allow it to infuse the syrup.

Take a large oven safe pan or cast-iron pan and heat on burner of stove on medium high heat. Add 3 Tbs butter and allow to melt, but don’t burn.

Add in sliced fruit, allowing it to caramelize on each side, then turn the burner down to low.

Remove the tea bags from the syrup, squeezing the excess back into the cup to capture the flavor of the tea. Add the simple syrup into the pan with the fruit and allow to simmer for 2 minutes, stirring constantly.

Remove pan from the heat and open the biscuits, laying them around on top of the fruit in a single layer.

Melt the remaining butter and brush over the biscuits. Place in the oven at 350°F for 15-18 minutes until biscuits are cooked through and browned on the top.

Scoop and enjoy with your favorite whipped cream or topping, or vanilla ice cream

Note: If you’re a fan of berries, please feel free to add fresh or frozen into the pan before baking in the oven!

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