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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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The brandy imparts a great flavor to this simple dessert, but you can substitute 1/4 cup apple juice, and 1 teaspoon vanilla extract if you prefer. Be sure to use very ripe pears so you don't end up with crunchy or overly firm fruit in the cobbler. Ingredients:
3 tablespoons butter, melted and divided |
6 very ripe bartlett, anjou, or seckel pears, peeled, cored, and halved lengthwise (about 2 1/4 pounds) |
1 cup all-purpose flour |
1 cup granulated sugar, divided |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 cup 2% reduced-fat milk |
1/4 cup brandy |
2 tablespoons brown sugar |
2 teaspoons grated lemon rind |
Directions:
1. Preheat oven to 400°.
2. Drizzle the bottom of a 13 x 9-inch baking dish with 1 1/2 tablespoons butter. Arrange pear halves in 3 rows, cut sides down, over the butter. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/2 cup granulated sugar, baking powder, and salt in a small bowl. Add 1 1/2 tablespoons butter, milk, and brandy, and stir until well-blended. Spoon the batter around the pear halves. Combine 1/2 cup granulated sugar, brown sugar, and lemon rind; sprinkle over pear halves. Bake at 400° for 30 minutes or until bubbly.
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