Pear And Bourbon Cobbler Recipes

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PEAR COBBLER



Pear Cobbler image

A rustic batter is dropped onto fresh pears before being baked for a healthier dessert. Using less sugar than most recipes I've seen, the crisp flavor of the pears is highlighted. My family and I enjoy this at breakfast. I leave 1 or 2 of the pears unpeeled to add a bit of color.

Provided by Buckwheat Queen

Categories     Desserts     Cobbler Recipes

Time 55m

Yield 4

Number Of Ingredients 11

2 tablespoons lemon juice
1 ½ pounds Bosc pears, washed
1 egg
¼ cup milk
1 cup whole wheat flour
¾ teaspoon baking powder
2 tablespoons cane sugar
2 tablespoons brown sugar
3 tablespoons cold butter, cut into cubes
2 tablespoons cornstarch
¼ cup cane sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
  • Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
  • Combine egg and milk in a bowl and whisk until combined. Set aside.
  • Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
  • Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
  • Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
  • Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 65.8 g, Cholesterol 65 mg, Fat 10.8 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 6.1 g, Sodium 180 mg, Sugar 30.4 g

PEAR COBBLER WITH CRANBERRY STREUSEL



Pear Cobbler with Cranberry Streusel image

Provided by Tyler Florence

Categories     dessert

Yield 4 servings

Number Of Ingredients 13

4 Bartlett pears
2 tablespoons vanilla extract
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
2 cups cranberries
1/2 cup whipping cream, beaten to soft peaks
Unsalted butter, at room temperature, granulated and sugar, for the baking dish

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.
  • In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.

PEAR AND BOURBON COBBLER



Pear and Bourbon Cobbler image

Categories     Bourbon     Fruit     Dessert     Bake     Kentucky Derby     Pear     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 19

Pear Filling
4 pounds Barlett pears, peeled, cored, cut into 1/3-inch-thick slices
1 cup packed dark brown sugar
1/4 cup bourbon
2 1/2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter
Topping
2 cups all purpose flour
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup half and half
6 tablespoons bourbon
1 teaspoon vanilla extract
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg
Half and half (optional)

Steps:

  • For Filling:
  • Preheat oven to 450°F. Combine all ingredients except butter in large bowl. Transfer to deep 8 1/2x11-inch baking dish or other deep 12-cup dish. Dot top with butter. Bake until hot and bubbling, about 15 minutes.
  • Meanwhile, prepare topping:
  • Sift first 4 ingredients into bowl. Add butter and cut in until mixture resembles coarse meal. Make well in center. Combine 3/4 cup half and half, bourbon and vanilla and add to well. Stir until batter is just combined; do not overmix. Working quickly, drop batter by tablespoons atop hot pear mixture, covering surface completely. Sprinkle with sugar-nutmeg mixture. Immediately return to oven and bake 10 minutes. Reduce temperature to 375°F. and continue baking until topping is golden and firm to touch, about 20 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, pouring half and half over each serving, if desired.

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