There are just some words that are just more fun to say than others.
Take pluot for example. Right now, stop what you are doing and say the word pluot out loud.
If you are at work, you can whisper. I understand.
Is it just me, or does pluot sound like something you say when you sneeze? Don’t be surprised if someone answers you with, “Gesundheit!”
In case you aren’t familiar with pluots – and before you write me off as completely cuckoo – a pluot is the love child of a plum and an apricot. They produce a fruit that resembles a Gala apple on the outside, but underneath that thin skin is a beautiful and juicy bright red to light pink fruit.
I bookmarked this recipe more so for the coconut dumplings than for the pluots. However, pluots don’t show up around here until the fall, so I have been hanging on to the recipe in anticipation of cooler temps. Last weekend when I spotted a bin of pluots at my farmer’s market, I knew now was the time.
Can I just say, the sliced pluots mixed with the indigo of the blueberries was just beautiful! So beautiful, I had to stop what I was doing and take a picture.
While in the oven, the berries burst open and the pluots cook down to make this gorgeous syrup the color of a good red wine.
This cobbler does make a mess in your oven, so either be prepared to start the clean cycle soon afterward, or take some precautions and put a drip pan under the baking dish.
This cobbler is not sweet like an apple or a peach cobbler. In fact, it’s quite tart. However, the sweet coconut dumplings balance out the tartness nicely.
Looking for more pluot recipes? Check out this recipe from last fall for pluot cake.
Pluot Blueberry Cobbler with Coconut Dumplings
- 1 13.5- to 14-oz. can coconut milk
- 9 oz. (2 cups) unbleached all-purpose flour
- ½cup granulated sugar
- 1-1/2 tsp. baking powder
- ½ tsp. table salt
- 1 large egg
- 1 large egg yolk
- 4 oz. (1/2 cup) unsalted butter, melted and cooled slightly
- ¼ cup toasted, shredded sweetened coconut
- 2-1/4 lb. ripe pluots, halved and pitted, each half cut into 3 wedges
- ¾ cup granulated sugar
- 2-1/2 Tbs. cornstarch
- ¼ tsp. table salt
- 1 oz. (2 Tbs.) unsalted butter
- 2 cups blueberries
- 1 Tbs. bourbon (optional)
- In a small saucepan, bring the coconut milk to a boil over medium high heat. Reduce heat to medium, and continue to boil until the milk is reduced to ¾ cup, or about 15 minutes. Remove from heat and allow to cool completely.
- In the meantime, whisk together the flour, sugar, baking powder, and salt in a medium mixing bowl.
- Once the coconut milk is cool, whisk it together with the egg and egg yolk. Stir in the melted butter.
- Slowly pour the coconut milk mixture into the dry ingredients, gently folding until the batter is moist. Cover and refrigerate for up to 1 hour
- Preheat oven to 350 degrees.
- Toss the sliced pluots together with the cornstarch and sugar.
- Melt the butter in a 10-inch stainless steel or other nonreactive skillet.* Add the pluot mixture and cook, stirring frequently, until the fruit begins to release juice and starts to boil, about three minutes. Add the blueberries and the bourbon. Continue to stir and cook for one additional minute. Remove pan from heat.
- Spread the fruit into an even layer in an 8 x 8 x 2 inch baking dish. Two tablespoons at a time, scoop out the dumpling mixture and dot the top of the cobbler.
- Bake for 40-50 minutes, or until the dumplings are golden brown. Sprinkle and even layer of the coconut over the dumplings and return to the oven just until the coconut starts to turn brown, about 1-3 minutes.**
- Allow the cobbler to sit for 30 minutes before serving.