Maple Cranberry Pear Cobbler Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3: Pears, such as Bartlett or
Bosc, peeled, halved, cored,
And cut into,
Slices,
3 cup: , (12-ounce bag) cranberries,
Picked over and rinsed,
1 cup: Maple syrup,
2 tbsp: Orange juice,
1 tbsp: Grated orange peel,
1/2 tsp: Cinnamon,
Freshly grated nutmeg to,
Taste,
1 1/2 tbsp: Cornstarch dissolved in 3,
TB water,
For the biscuit dough:,
2 cup: All-purpose flour,
1 tbsp: Sugar,
2 1/2 tsp: Baking powder,
1/2 tsp: Salt,
1/2 Stick: , (1/2 cup) cold
Unsalted butter, cut into
Bits,
2 tbsp: Cold vegetable shortening,
1 cup: Heavy cream,
Egg wash made by beating 1,
lg 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
MICHAELS PLACE SHOW #ML1B27
Source from luhu.jp
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
MICHAELS PLACE SHOW #ML1B27
Source from luhu.jp
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