Olive Cobbler

Name: Olive Cobbler
Ingredients: CANDIED OLIVES; 6 cups kalamata olives, pitted; 2 cups sugar; 2 cups water; 2 cups preferably ruby port; 1 vanilla bean; 1 orange, zest of; STREUSEL TOPPING; 1/2 cup all-purpose flour; 4 tablespoons sugar; 1/2 teaspoon cinnamon; 4 tablespoons butter, barely softened; COBBLER; 2 tablespoons kirsch; 1 cup sugar; 4 teaspoons cornstarch

16 ingredients

7 steps

Ingredients

CANDIED OLIVES
6 cups kalamata olives, pitted
2 cups sugar
2 cups water
2 cups preferably ruby port
1 vanilla bean
1 orange, zest of
STREUSEL TOPPING
1/2 cup all-purpose flour
4 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, barely softened
COBBLER
2 tablespoons kirsch
1 cup sugar
4 teaspoons cornstarch

Directions

1

Bring a pot of water to boil, immerse olives for a few seconds to remove oily residue, and strain. Repeat process if olives are still oily.
2

Heat sugar in a large saucepan. When it begins to melt and turn yellow, very quickly completely whisk in 2 cups cold water.
3

Then add the wine, vanilla bean, zest and olives and let simmer about 30 minutes or until reduced by about half.
4

Strain olives and reserve poaching liquid.
5

Meanwhile mix flour, sugar and cinnamon. Blend butter into the flour mixture with the tips of your fingers; you want most of the streusel mix to be pea-size lumps.
6

In medium-size baking dish (like a 9- by 12-inch pan), mix olives with Kirsch, sugar and cornstarch. Add about 1 cup of reserved poaching liquid and mix.
7

Top with streusel and bake at 350 for about 30 minutes or until top is well-browned.