Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits

Name: Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 237 milliliters all purpose flour; 237 milliliters apple juice; 2 teaspoons baking powder; 3 kilograms firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears, peeled, cored, cut into 1/2- to 3/4-inch pieces (about 12 cups); 2 Tbsps (1/4 stick) chilled unsalted butter, diced; 1 teaspoon (scant) coarse kosher salt; 3 Tbsps cornstarch; 255 grams 1/2 cups dried wild blueberries; 158 milliliters stone-ground cornmeal (medium grind); 158 milliliters chilled heavy whipping cream; 59 milliliters fresh lemon juice; 1 teaspoons freshly grated nutmeg; 59 milliliters sugar, divided; 10 servings Vanilla ice cream

Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits might be just the Southern recipe you are searching for. This recipe serves 10. One portion of this dish contains about 7g of protein, 17g of fat, and a total of 585 calories. Not a lot of people really liked this dessert. If you have sugar, blueberries, bosc pears, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Whisk flour, cornmeal, 1/4 cupsugar, baking powder, and 1/2 teaspooncoarse salt in large bowl.

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Baking Powder

Cornmeal

All Purpose Flour

Salt

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Whisk

Bowl

Add chilledbutter; rub in with fingertips until mixtureresembles coarse meal.

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Dry Seasoning Rub

Add cream; stir justuntil moistened. Gather dough together;form into 8-inch-long log.

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Cream

Dough

Cut log crosswiseinto eight 1-inch-thick rounds.

Spread 3tablespoons sugar on plate. Dip 1 cut sideof each biscuit into melted butter, thendip buttered side in sugar.

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Biscuits

Butter

Dip

Sugar

Place biscuits,sugared side up, on platter; sprinkle anyremaining sugar over top. Cover and chill.

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Biscuits

Sugar

Preheat oven to375°F. Butter 13x9x2-inch glass bakingdish.

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Butter

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Oven

Place pears in large bowl.

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Pear

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Bowl

Add next5 ingredients; toss.

Let stand 10 minutes,tossing occasionally.

Transfer pear filling to prepared dish.Dot with diced butter. Cover dish with foil.

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Butter

Pear

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Aluminum Foil

Bake until pears are almost tender, about 50minutes.

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Pear

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Oven

Remove dish from oven; stir driedblueberries into pear filling.

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Pear

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Oven

Place biscuitsatop filling. Continue to bake uncovereduntil filling is bubbling thickly, biscuits arepale golden, and tester inserted into biscuitscomes out clean, about 35 minutes longer(biscuits may look cracked). Cool 30 minutes.

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Biscuits

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Oven

Serve warm with ice cream.

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Ice Cream

Equipment

Ingredients

Servings:

237milliliters

all purpose flour 237milliliters

apple juice 2teaspoons

baking powder 3kilograms

firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears, peeled, cored, cut into 1/2- to 3/4-inch pieces (about 12 cups)2Tbsps

(1/4 stick) chilled unsalted butter, diced 1teaspoon

(scant) coarse kosher salt 3Tbsps

cornstarch 255grams

1/2 cups dried wild blueberries 158milliliters

stone-ground cornmeal (medium grind)158milliliters

chilled heavy whipping cream 59milliliters

fresh lemon juice 1teaspoons

freshly grated nutmeg 59milliliters

sugar, divided 10servings

Vanilla ice cream

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Chateau Ste. Michelle Riesling. It has 4.4 out of 5 stars and a bottle costs about 10 dollars.