Preheat the oven to 375 degrees.
Wash the fruit and cut the plums in half and slice the peaches. Remove
the pit or stones from all the
fruit. Combine the fruit in a bowl with the sugar, cinnamon and orange
liquor and pour into a large 3
to 4 quart casserole or souffle 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 this lumpy 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.
Top the fruit with the dough and pull the edges towards the dish so
that the fruit is enclosed. Brush
the dough with melted butter, sprinkle the top with sugar and place
the casserole into the oven and
bake for 20 to 25 minutes, or until the pastry top is nicely browned.
Whip the heavy cream with confectioners sugar and vanilla and serve with the cobbler.
Yield: 6 to 8 portions
