Individual pear and maple cobblers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Ripe Barlett pears; peeled, quartered, |
| ; cored | ||
| ⅔ | cup | Pure maple syrup |
| 1 | tablespoon | Plus 2 teaspoons all purpose flour |
| ½ | teaspoon | Vanilla extract |
| ⅛ | teaspoon | Ground nutmeg; (generous) |
| 1½ | tablespoon | Butter |
| 1½ | cup | All purpose flour |
| 2¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Ground nutmeg |
| 6 | tablespoons | Chilled unsalted butter; cut into 1/2-inch |
| ; pieces (3/4 stick) | ||
| 9 | tablespoons | Half and half |
| 9 | tablespoons | Pure maple syrup |
| ¾ | teaspoon | Vanilla extract |
| Melted butter | ||
| Sugar | ||
| Ground nutmeg | ||
| 1 | cup | Chilled whipping cream |
| Additional pure maple syrup | ||
Directions
FILLING
TOPPING
For Filling: Preheat oven to 425F. Cut pears crosswise into ¼-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six ⅔-cup custard cups of souffle dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes.
Meanwhile, Prepare Topping: Mix first 3 ingredients in processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal.
Transfer to large bowl. Mix half and half, 6 tablespoons syrup and vanilla in another bowl. Add to dry ingredients and stir until just combined.
Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes.
In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over.
Serves 6.
Bon Appetit November 1991
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Converted by MM_Buster v2.0l.