Apricot-Brandy Cobbler

-Preheat your oven to 375 degrees.

-Butter an 8-inch baking dish.

-Slice up about 8-10 apricots.

-Toss the fruit with ½ cup sugar and ¼ cup brandy.

-Spread the apricots in the buttered baking dish.

-In the bowl of a food processor, combine the following:

½ cup flour

½ cup sugar

½ tsp baking powder

A pinch of salt

-Pulse once or twice.

-Add 4 TBS cold butter cut into bits and ¼ cup sour cream or yogurt and process for 10 seconds.

-By hand, mix in 1 egg and ½ tsp vanilla.

-Drop this mixture on to the fruit by TBS, do not spread it out.

-Bake until golden yellow and just starting to brown, 35 and 45 minutes.

-Serve immediately with a dollop of whip cream or ice cream.

Apricot Plum Tart with a Shortbread Crust

-Preheat your oven to 350 degrees.

-For the shortbread crust:

-In a mixing bowl combine the following:

1 cup flour

1/3 cup butter

2 TBS powdered sugar

-Mix until crumbly and with no pieces bigger than a pea.

-Press into a 9-inch pie pan or tart pan.

-Cut and halve about 1 pound of plums and 1 pound of apricots, removing pits.

-Arrange in the crust, cut side up, making slightly overlapping concentric circles starting at the outside.

-Fit as many apricots/plums into the pan as possible.

-Mix together ½ cup sugar and 2 tsp ground cinnamon.

-Pour over the fruit.

-Bake for 45 minutes until plums are soft and filling is boiling.

-Cool on a wire rack and serve with whipped cream.