Maple Cranberry Pear Cobbler
Maple Cranberry Pears Cobblers
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22193. Report a problem with this recipe.
Title: Maple cranberry pear cobbler
Yield: 4 Servings
3 Pears, such as Bartlett or
Bosc, peeled, halved, cored,
And cut into
3 c (12-ounce bag) cranberries,
Picked over and rinsed
1 c Maple syrup
2 tb Orange juice
1 tb Grated orange peel
1/2 ts Cinnamon
Freshly grated nutmeg to
1 1/2 tb Cornstarch dissolved in 3
For the biscuit dough:
2 c All-purpose flour
1 tb Sugar
2 1/2 ts Baking powder
1/2 ts Salt
1/2 Stick (1/2 cup) cold
Unsalted butter, cut into
2 tb Cold vegetable shortening
1 c Heavy cream
Egg wash made by beating 1
lg Egg with 1 teaspoon water
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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