| 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 |
tb |
Plus 2 teaspoons all purpose flour |
| 1/2 |
ts |
Vanilla extract |
| 1/8 |
ts |
Ground nutmeg; (generous) |
| 1 1/2 |
tb |
Butter |
| 1 1/2 |
c |
All purpose flour |
| 2 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Ground nutmeg |
| 6 |
tb |
Chilled unsalted butter; cut into 1/2-inch |
|
|
; pieces (3/4 stick) |
| 9 |
tb |
Half and half |
| 9 |
tb |
Pure maple syrup |
| 3/4 |
ts |
Vanilla extract |
|
|
Melted butter |
|
|
Sugar |
|
|
Ground nutmeg |
| 1 |
c |
Chilled whipping cream |
|
|
Additional pure maple syrup |
INSTRUCTIONS
FILLING
TOPPING
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
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