>>So I love a delicious dessert wine with an amazing dessert.

And when I was talking to Bill at Doukenie, he told me that this tobacco barn Vidal Blanc is wonderful with crisps and cobblers.

Well, what better thing to put together today than one of his favorites?

So I'm going to do a cobbler that brings out the apricot and nectarine flavor within this wonderful dessert wine.

So in my bowl, I'm gonna start with a cup of all-purpose flour and add to that, a cup of sugar.

This is so easy, it's sinful, and you'll wanna make it all the time.

Now, let's add to that, two teaspoons of baking powder and a half teaspoon of salt.

You just need that speck of salt to really bring out your flavors.

(gentle music) (cutlery clinks) Now, let's mix that around because we don't want a clump of baking powder in our dry ingredients when we go to add our milk.

So just blend that through a little bit and then add 3/4 cup whole milk.

You can use a skim for this, but the texture is going to be a little bit different.

And mix it up.

Now, in my pan, I have six tablespoons of butter that I just melted and poured right in.

You can also melt the butter right in your pan if you want.

Now, this is such a traditional recipe, I think everybody's mother and grandmother has it.

It's so simple.

One cup, one cup, two teaspoons, 1/2 teaspoon, 3/4 cup.

Super, super simple.

But it really is so good, and that's why it's stayed around so long.

So let's just blend all of those ingredients.

And then let's pour it into our buttered dish.

Now, I'm using a dish that's about 7 X 10, 7 X 11.

You can use a 9 X 13.

And most recipes that you see with this combination take a nine by 13 pan.

But I think it's a little bit thin when you slice it.

And I like a thicker cobbler.

So let's just pull all that out and just pour it in.

Don't worry if the butter comes up over the sides, it should.

Now, I have one can of just apricots and I'm going to put these right into the batter.

This is a heavy syrup apricot.

I like that better than a watery apricot, because it's gonna give you more sweetness and you really want that with a cobbler.

And we're just gonna lay these in and they do not have to be perfect, because those of you who have made cobbler before, you know that the batter bakes up over top of your fruit.

So let's just lay them in any old way.

You can use one can.

This is about 14 ounces, or you can use peaches, you can use anything that you like.

And always, fresh fruit is amazing in cobbler.

But sometimes you want that cobbler in the middle of winter.

So I'm gonna mix it up.

A little canned and a little fresh, some fresh blueberries.

And I have about a cup of blueberries here, and I'm just gonna pour those all over.

Mm, beautiful blueberries.

Oh my goodness.

Now, one of the keys is to make sure that you use a little bit of your syrup from your can and just drizzle over the top.

So I'm gonna take about four tablespoons all together and just drizzle right over the top of my cobbler.

And then in my bowl, I have a half teaspoon of cinnamon and about a teaspoon of brown sugar.

And I just want to make sure that's really mixed well and not clumping.

And then just sprinkle that over the top.

This gives a nice little finishing flavor.

Now, you can use white sugar if you don't have brown.

Now, let's pop this into a 350 degree oven for 40 minutes, and then I'll be back with some delicious vanilla ice cream on top and a lovely dessert wine.

So here's this beautiful cobbler with apricots, lovely blueberries.

Now, let's just plate it up with a little vanilla ice cream 'cause how classic can you go, right?

Mm, so good.

Now, let's put that ice cream on (cutlery clinks) right on the top.

And of course, if it's hot, hot, it's going to melt right down over the top.

If it's cooler, your ice cream will last just a little bit longer.

But not if I'm around, because I love ice cream.

Let's just decorate our plate just a little bit to make it pretty.

So a little mint, some fresh blueberries.

Oh my goodness.

Can't get better than that in the summer or the winter.

So let's try it with this beautiful wine.

This is a Vidal Blanc that was dried in a tobacco barn.

Mm, so delicious, wonderful flavors.

(gentle music continues) Mm, deliciously sweet.

Now, you want, anytime you do dessert with the wine, you wanna make sure the wine is a little bit sweeter than the dessert or the wine will taste bitter.

So let's give it a shot.

Oh yeah.

Mm, so good.

This has got to be one of my all-time favorite combinations.

And with the wine, it's just heaven on a plate and in a glass.

(gentle music)