Pear Cobbler With Dried Blueberries And Stone-Ground Corn Biscuits

Serves: 4

Irma Bergnaum

1 January 1970

Based on User reviews:

50

Spice

47

Sweetness

60

Sourness

41

mins

Prep time (avg)

4

Difficulty

Ingredients:

1 cup

All-Purpose Flour

2 cup

Cornmeal (stone-ground medium grind)

1 cup

Sugar (plus 3 tablespoons, divided)

2 tsps

Baking Powder

1 tsp

Coarse Kosher Salt (scant)

2 tbsps

Unsalted Butter (1/4 stick chilled, diced)

2 cup

Heavy Whipping Cream (chilled)

1 cup

Apple Juice

1 cup

Lemon Juice (fresh)

3 tbsps

Cornstarch

1 tsp

Nutmeg (freshly grated)

1.5 cups

Blueberry (dried wild 9 ounces)

1

Vanilla Ice Cream

Directions:

1

For biscuits: Whisk flour, cornmeal, 1/4 cup sugar, baking powder, and 1/2 teaspoon coarse salt in large bowl

2

Add chilled butter; rub in with fingertips until mixture resembles coarse meal

3

Add cream; stir just until moistened

4

Gather dough together; form into 8-inch-long log

5

Cut log crosswise into eight 1-inch-thick rounds

6

Spread 3 tablespoons sugar on plate

7

Dip 1 cut side of each biscuit into melted butter, then dip buttered side in sugar

8

Place biscuits, sugared side up, on platter; sprinkle any remaining sugar over top

9

Cover and chill

10

Whisk flour, cornmeal, 1/4 cup sugar, baking powder, and 1/2 teaspoon coarse salt in large bowl

11

Add chilled butter; rub in with fingertips until mixture resembles coarse meal

12

Add cream; stir just until moistened

13

Gather dough together; form into 8-inch-long log

14

Cut log crosswise into eight 1-inch-thick rounds

15

Spread 3 tablespoons sugar on plate

16

Dip 1 cut side of each biscuit into melted butter, then dip buttered side in sugar

17

Place biscuits, sugared side up, on platter; sprinkle any remaining sugar over top

18

Cover and chill

19

For pear filling: Preheat oven to 375°F

20

Butter 13x9x2-inch glass baking dish

21

Place pears in large bowl

22

Add next 5 ingredients; toss

23

Let stand 10 minutes, tossing occasionally

24

Transfer pear filling to prepared dish

25

Dot with diced butter

26

Cover dish with foil

27

Bake until pears are almost tender, about 50 minutes

28

Remove dish from oven; stir dried blueberries into pear filling

29

Place biscuits atop filling

30

Continue to bake uncovered until filling is bubbling thickly, biscuits are pale golden, and tester inserted into biscuits comes out clean, about 35 minutes longer (biscuits may look cracked)

31

Cool 30 minutes

32

Serve warm with ice cream

33

Preheat oven to 375°F

34

Butter 13x9x2-inch glass baking dish

35

Place pears in large bowl

36

Add next 5 ingredients; toss

37

Let stand 10 minutes, tossing occasionally

38

Transfer pear filling to prepared dish

39

Dot with diced butter

40

Cover dish with foil

41

Bake until pears are almost tender, about 50 minutes

42

Remove dish from oven; stir dried blueberries into pear filling

43

Place biscuits atop filling

44

Continue to bake uncovered until filling is bubbling thickly, biscuits are pale golden, and tester inserted into biscuits comes out clean, about 35 minutes longer (biscuits may look cracked)

45

Cool 30 minutes

46

Serve warm with ice cream