Individual pear and maple cobblers

1 servings

Ingredients

Quantity Ingredient
3 pounds Ripe Barlett pears; peeled, quartered,
; cored
⅔ cup Pure maple syrup
1 tablespoon Plus 2 teaspoons all purpose flour
½ teaspoon Vanilla extract
⅛ teaspoon Ground nutmeg; (generous)
1½ tablespoon Butter
1½ cup All purpose flour
2¼ teaspoon Baking powder
¼ teaspoon Ground nutmeg
6 tablespoons Chilled unsalted butter; cut into 1/2-inch
; pieces (3/4 stick)
9 tablespoons Half and half
9 tablespoons Pure maple syrup
¾ teaspoon Vanilla extract
Melted butter
Sugar
Ground nutmeg
1 cup Chilled whipping cream
Additional pure maple syrup

Directions

FILLING

TOPPING

For Filling: Preheat oven to 425F. Cut pears crosswise into ¼-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six ⅔-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.

Related recipes