Mincy pear cobbler

8 Servings

Ingredients

Quantity Ingredient
3 mediums Pears; pared and sliced, or
3 cups Canned sliced pears. Decrease brown sugar to 2 Tbs.
¼ cup Pillsbury's Best All Purpose Flour
¼ cup Firmly packed brown sugar
½ cup Prepared mincemeat
1 tablespoon Lemon juice
3 tablespoons Butter
1 cup Pillsbury's Best All Purpose Flour*, sifted
1½ teaspoon Double-acting baking powder
1 teaspoon Salt
2 tablespoons Butter
1 Egg; unbeaten
⅓ cup Prepared mincemeat
¼ cup Sugar
¼ teaspoon French's Cinnamon
¼ cup Funsten's Walnuts; finely chopped
1 tablespoon Butter; melted -Honey Spice Whipped Cream---
1 cup Whipping cream
2 tablespoons Honey
½ teaspoon French's cinnamon

Directions

BAKE at 375 degrees for 30 to 35 minutes. Serves 8. Prepare 3 medium sized pears, pared and sliced. Place in a 10 x 6 inch baking dish. Sprinkle with ¼ cup flour and ¼ cup brown sugar. (Or substitute 3 cups canned sliced pears. Decrease brown sugar to 2 tablespoons). Combine ½ cup mincemeat, lemon juice, and 3 tablespoons melted butter. Set aside. Sift together 1 cup sifted flour, baking powder, and salt into mixing bowl. Cut in 2 tablespoons butter until particles are fine. Combine 1 egg and milk to measure ⅓ cup. Add with ⅓ cup prepared mincemeat to dry ingredients.

Stir until dough clings together. Drop by level tablespoonfuls into mixture of ¼ cup sugar, ¼ teaspoon cinnamon, and ¼ cup walnuts, finely chopped. Place biscuits over pears. Sprinkle with remaining sugar mixture.

Drizzle with 1 tablespoon butter, melted. Bake in moderate oven (375 degrees) 30 to 35 minutes. Serve warm with Honey Spice Whipped Cream. *for use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

Honey Spice Whipped Cream: Beat whipping cream until thickened. Add honey and cinnamon. Continue beating until thick.

NOTES : "Senior Winner in Pillsbury's 9th Grand National Recipe and Baking Contest by Mrs. Robert E. Maurer, Pomona, California. Adapted by Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #877 by NGavlak@... on Oct 31, 1997

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