Pear cobbler with almond biscuit topping - bon appetit

12 servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
¼ cup All purpose flour
1 teaspoon Ground cinnamon
10 Ripe Anjou pears (about 5 1/2 lb), peeled, cored, each cut into 8 wedges
½ cup Pear nectar
1 tablespoon Fresh lemonjuice
2 tablespoons (1/4 stick) unsalted butter, cut into small-pieces
1⅔ cup All purpose flour
½ cup Slivered almonds
¼ cup Plus 1 tablespoon sugar
1 tablespoon Baking powder
½ teaspoon Ground cardamom
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
½ cup Golden raisins
1 cup Chilled whipping cream
Vanilla ice cream

Directions

FILLING

TOPPING

FOR FILLING: Preheat oven to 400'F. Butter 13x9x2-inch glass baking dish. Mix sugar, flour and ground cinnamon in large bowl. Mix in pears. Transfer to prepared dish. Pour pear nectar and fresh lemon juice over; dot with unsalted butter. Bake until juices bubble thickly, about 45 minutes.

MEANWHILE, PREPARE TOPPING: Finely grind flour and almonds in processor. Mix in ¼ C sugar, baking powder and ground cardamom. Add chilled butter pieces and process, using on/off turns, until mixture resembles coarse meal. Transfer mixture to bowl. Add golden raisins.

Gradually add cream, stirring with fork until soft moist dough forms.

Drop biscuit topping onto hot filling in 12 equal mounds, spacing evenly. Sprinkle with 1 T sugar.

Bake cobbler until biscuits are golden brown and tester inserted into center of biscuits comes out clean, about 25 minutes. Cool slightly.

Serve with vanilla ice cream.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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