Plum Cobbler with Honey and Lavender Biscuits

The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.

For the topping

• 
  
  6 oz. (1 1/3 cups) unbleached all-purpose flour
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1-3/4 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 5 pieces
  
  


• 
  
  1 tsp. chopped dried lavender
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  7 Tbs. heavy cream
  
  

Tip:

Use dried edible organic lavender to make this biscuit topping (not the lavender used to make scented sachets). It can be found at Whole Foods, natural food stores, and specialty markets.

For the filling

• 
  
  2/3 cup mild honey (such as clover)
  
  


• 
  
  1 tsp. chopped dried lavender
  
  


• 
  
  2-1/2 lb. ripe plums (about 12), halved and pitted, each half cut into 3 wedges
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  Pinch table salt
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the cold butter and pulse into 1/2-inch pieces, 5 to 7 pulses. Add the lavender and lemon zest and pulse briefly to combine. Pour the cream over the top and pulse just until moist crumbs form, 8 to 10 pulses.

Turn the mixture out onto a work surface and gently knead until the dough comes together. Lightly flour the dough and roll it into a 9x5-inch rectangle. Cut the rectangle in half lengthwise, and cut each half into four equal pieces. Wrap in plastic and refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron (as shown in the photo).

Put the honey and lavender in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity). Bring to a boil over medium-low heat.

In a large bowl, toss the plums with the cornstarch and salt until evenly coated. Add to the boiling honey mixture and cook, stirring gently, until the plums release some juice and the sauce has thickened, about 6 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the dough pieces on top of the fruit, leaving spaces between them. Bake until the filling is bubbling and the topping is nicely browned, 30 to 40 minutes. Let sit for about 15 minutes to allow the filling to settle and thicken before serving

Plum-Glazed Duck Breasts

The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or currant preserves make good substitutes.

• 
  
  2 boneless, skin-on duck breast halves (about 1 lb. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup plum preserves  
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce 
  
  


• 
  
  1/4 tsp. Chinese five-spice powder
  
  


• 
  
  Pinch crushed red pepper flakes  
  
  


• 
  
  3 scallions, thinly sliced 
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Trim any excess skin and fat from the duck and score the remaining skin and fat underneath in a 1-inch diamond pattern, taking care not to cut the flesh. Pat the duck dry and season generously with salt and pepper.

Heat a 12-inch heavy-duty skillet over medium-high heat. Put the duck in the skillet skin side down, reduce the heat to medium low, and render the fat until only a thin, crisp layer of skin remains, about 8 minutes.

Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes.

Turn the duck over, carefully spoon off most of the fat from the skillet, and brush the preserves mixture over the breasts.

Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast registers 135°F for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Meanwhile, tilt the skillet and spoon off as much fat from the pan juice as possible. Slice the duck diagonally into 1/4-inch slices. Arrange on plates and spoon the pan juice over. Sprinkle with the scallions and serve.