Maple cranberry pear cobbler
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Pears, such as Bartlett or | |
| Bosc, peeled, halved, cored, | ||
| And cut into | ||
| Slices | ||
| 3 | cups | (12-ounce bag) cranberries, |
| Picked over and rinsed | ||
| 1 | cup | Maple syrup |
| 2 | tablespoons | Orange juice |
| 1 | tablespoon | Grated orange peel |
| ½ | teaspoon | Cinnamon |
| Freshly grated nutmeg to | ||
| Taste | ||
| 1½ | tablespoon | Cornstarch dissolved in 3 |
| TB water | ||
| For the biscuit dough: | ||
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Sugar |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | Stick (1/2 cup) cold | |
| Unsalted butter, cut into | ||
| Bits | ||
| 2 | tablespoons | Cold vegetable shortening |
| 1 | cup | Heavy cream |
| Egg wash made by beating 1 | ||
| large | Egg with 1 teaspoon water | |
Directions
Preheat the oven to 425 degrees F.
In a saucepan combine the pears, cranberries, maple syrup, orange juice, orange peel, cinnamon and nutmeg, bring to a boil and simmer, stirring occasionally, for 3 minutes, or until cranberries have popped. Stir in cornstarch mixture and simmer for 1 minute, or until thickened. Let cool. Transfer mixture to a buttered baking dish.
Make the dough: Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter and the shortening and blend the mixture until it resembles coarse meal. Stir in the cream and form the dough into a ball.
On a floured surface roll the dough into a round large enough to fit the dish, arrange it over the filling and crimp the edge decoratively. Brush the dough with the egg wash, cut steam vents in the center, and bake for 35 to 40 minutes, or until golden brown.
Yield: 6 to 8 servings
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