Pear cobbler with almond biscuit topping - bon appetit
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sugar |
| ¼ | cup | All purpose flour |
| 1 | teaspoon | Ground cinnamon |
| 10 | Ripe Anjou pears (about 5 1/2 lb), peeled, cored, each cut into 8 wedges | |
| ½ | cup | Pear nectar |
| 1 | tablespoon | Fresh lemonjuice |
| 2 | tablespoons | (1/4 stick) unsalted butter, cut into small-pieces |
| 1⅔ | cup | All purpose flour |
| ½ | cup | Slivered almonds |
| ¼ | cup | Plus 1 tablespoon sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Ground cardamom |
| 6 | tablespoons | (3/4 stick) chilled unsalted butter, cut into pieces |
| ½ | cup | Golden raisins |
| 1 | cup | Chilled whipping cream |
| Vanilla ice cream | ||
Directions
FILLING
TOPPING
FOR FILLING: Preheat oven to 400'F. Butter 13x9x2-inch glass baking dish. Mix sugar, flour and ground cinnamon in large bowl. Mix in pears. Transfer to prepared dish. Pour pear nectar and fresh lemon juice over; dot with unsalted butter. Bake until juices bubble thickly, about 45 minutes.
MEANWHILE, PREPARE TOPPING: Finely grind flour and almonds in processor. Mix in ¼ C sugar, baking powder and ground cardamom. Add chilled butter pieces and process, using on/off turns, until mixture resembles coarse meal. Transfer mixture to bowl. Add golden raisins.
Gradually add cream, stirring with fork until soft moist dough forms.
Drop biscuit topping onto hot filling in 12 equal mounds, spacing evenly. Sprinkle with 1 T sugar.
Bake cobbler until biscuits are golden brown and tester inserted into center of biscuits comes out clean, about 25 minutes. Cool slightly.
Serve with vanilla ice cream.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>