Individual Pear and Maple Cobblers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Maple syrup is one of New England's unique gifts to the culinary world. The natural sweetener is a wonderful complement to all kinds of ingredients but is especially good when teamed with pears, which are plentiful in fall. Here they're partnered in a cobbler, an old-fashioned dessert of fruit baked with a biscuit topping. Make sure to pass whipped cream flavored with the delicate syrup. Ingredients:
3 pounds ripe barlett pears, peeled, quartered, cored |
2/3 cup pure maple syrup |
1 tablespoon plus 2 teaspoons all purpose flour |
1/2 teaspoon vanilla extract |
1/8 teaspoon (generous) ground nutmeg |
1 1/2 tablespoons butter |
1 1/2 cups all purpose flour |
2 1/4 teaspoons baking powder |
1/4 teaspoon ground nutmeg |
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces |
9 tablespoons half and half |
9 tablespoons pure maple syrup |
3/4 teaspoon vanilla extract |
melted butter |
sugar |
ground nutmeg |
1 cup chilled whipping cream |
additional pure maple syrup |
Directions:
1. For Filling: Preheat oven to 425°F. Cut pears crosswise into 1/4-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six 2/3-cup custard cups of soufflé dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes.
2. 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 375°F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes.
3. 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.
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