| 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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