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["To Assemble:BRANDIED APRICOT ""CINNAMON BUN"" COBBLER: Preheat oven to 350 F. To prepare biscuit topping, combine flour, baking powder, salt and nutmeg. Cut in butter until the texture just rougher than cornmeal. Whisk together maple, syrup, cream and vanilla and add all at once to flour mixture. Stir until just combined. Shape into a disc and chill while preparing pinwheel filling.", "For pinwheel filling, beat together butter, brown sugar, cinnamon and brandy until smooth. On a lightly floured surface roll out biscuit dough into a rectangle 12 x 18 inches, and 1/2-inch thick. Spread filling evenly on biscuit and trim any rough edges. Roll up the biscuit starting from one of the long side to create a pinwheel-like log. Chill while preparing fruit filling.", "Toss apricots in a bowl with brown sugar, brandy, flour and vanilla. Pour fruit into an 8-cup baking dish. Remove biscuit from refrigerator and slice into 1-inch thick pinwheels. Arrange pinwheel atop fruit, leaving about 1 1/2-inch space between them for expansion while baking. Brush pinwheels with egg wash and bake for 50 to 60 minutes, until the cobbler is an even golden brown.", "Serve cobbler warm with warn Caramel Sauce (directions follow) poured over once plated."]
