Spiced Pear Cobbler
Ingredients: bosc pears, unsalted butter, light brown sugar, lemon juice, ground ginger · 40 min cook time · 480kcal · $16.80
Ingredients
3.5pounds bosc pears, 3tablespoons unsalted butter, 0.5cup light brown sugar, 2tablespoons lemon juice, 0.75teaspoon ground ginger, 0.5teaspoon ground cardamom, 0.5teaspoon salt, 0.125teaspoon black pepper, 2tablespoons all-purpose flour, 3tablespoons heavy cream, 1.5teaspoons lemon zest, 1.5cups all-purpose flour for topping, 0.25cup granulated sugar, 1.5teaspoons baking powder, 0.75teaspoon salt for topping, 1cup heavy cream for topping, 5tablespoons melted unsalted butter for topping
Instructions
1. Peel, core, and cut 3 and a half pounds of bosc pears into quarter-inch thick wedges.
2. Melt 3 tablespoons of unsalted butter in a 12-inch cast-iron skillet over medium heat.
3. Add the sliced pears, half a cup of light brown sugar, 2 tablespoons of lemon juice, 3/4 teaspoon of ground ginger, 1/2 teaspoon of ground cardamom, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper to the skillet and stir gently.
4. Cover and cook the pears over low heat for about 5 minutes until just tender.
5. In a small bowl, whisk together 2 tablespoons of all-purpose flour, 3 tablespoons of heavy cream, and 1.5 teaspoons of lemon zest to make a slurry.
6. Stir the slurry into the pear filling and cook for about 1 minute until the filling thickens. Turn off the heat and set aside.
7. In a large bowl, whisk together 1.5 cups of all-purpose flour, 1/4 cup of granulated sugar, 1.5 teaspoons of baking powder, and 3/4 teaspoon of salt.
8. Add 1 cup of heavy cream and 5 tablespoons of melted unsalted butter to the dry ingredients and gently fold to combine without overmixing.
9. Drop spoonfuls of the biscuit dough (about 1.5 inches each) evenly over the warm pear filling.
10. Transfer the skillet to an oven preheated to 425 degrees Fahrenheit and bake for 15 to 20 minutes until the top of the dumplings are golden.
11. Let the cobbler cool on a wire rack for 10 minutes before serving.
Source: Watch the original video