Save this Recipe

Add To Cookbook Clone Add to Grocery List

Share This Recipe

Print Email Blog Add to Group

Featured in Cookbooks

Individual Pear And Maple Cobblers

Recipe

Yield: 6 servings

FILLING:
3
pounds ripe Barlett pears peeled, quartered, and cored
⅔
cup pure maple syrup
1
tablespoon all-purpose flour plus
2
teaspoons all-purpose flour
½
teaspoon vanilla extract
⅛
teaspoon ground nutmeg - (generous)
1 ½
tablespoons butter
TOPPING:
1 ½
cups all-purpose flour
2 ¼
teaspoons baking powder
¼
teaspoon ground nutmeg
6
tablespoons chilled unsalted butter - (¾ stick) cut ½" pieces
9
tablespoons half-and-half
9
tablespoons pure maple syrup
¾
teaspoon vanilla extract
Melted butter
Sugar
Ground nutmeg
1
cup chilled whipping cream
Additional pure maple syrup

For Filling: Preheat oven to 425 degrees. Cut pears crosswise into ¼-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six ⅔-cup custard cups of souffle dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes.

Meanwhile, Prepare Topping: Mix first 3 ingredients in processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half-and-half, 6 tablespoons syrup and vanilla in another bowl. Add to dry ingredients and stir until just combined.

Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375 degrees. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes.

In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over.

This recipe yields 6 servings.