| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 3 | lb | Ripe Barlett pears, peeled |
| quartered | ||
| cored | ||
| 2/3 | c | Pure maple syrup |
| 1 | T | Plus 2 teaspoons all purpose |
| flour | ||
| 1/2 | t | Vanilla extract |
| 1/8 | t | Ground nutmeg, generous |
| 1 1/2 | T | Butter |
| 1 1/2 | c | All purpose flour |
| 2 1/4 | t | Baking powder |
| 1/4 | t | Ground nutmeg |
| 6 | T | Chilled unsalted butter, cut |
| into 1/2-inch | ||
| pieces 3/4 stick | ||
| 9 | T | Half and half |
| 9 | T | Pure maple syrup |
| 3/4 | t | Vanilla extract |
| Melted butter | ||
| Sugar | ||
| Ground nutmeg | ||
| 1 | c | Chilled whipping cream |
| Additional pure maple syrup |
INSTRUCTIONS
For Filling: Preheat oven to 425F. 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 souffle dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes. 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 375F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes. 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. Serves 6. Bon Appetit November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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