Olive Cobbler

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

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

Recipe

• 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.