Brandied Pear and Toasted Almond Cobbler

by Nancy Otto

Servings: 6 servings

INGREDIENTS

1/2 cup sugar
1/4 cup brandy
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
3 pounds pears, preferably Bosc, peeled,
cored and sliced
1 cup almonds, toasted at 350 10 minutes
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into
pieces
1/4 cup + 1 tablespoon milk
1 teaspoon vanilla
Vanilla Ice Cream, if desired

INSTRUCTIONS

Heat oven to 425°F. In a large bowl combine 3 tablespoons of the sugar, the brandy, lemon juice and cornstarch. Add pears, mix gently to coat. Transfer mixture to a 2-quart baking dish.

In a food processor grind the almonds with 1/4 cup of remaining sugar. Transfer almond mixture to a bowl and sift in the flour, baking powder and salt. Cut in butter with 2 knives (one in each hand) until mixture resembles coarse meal. Stir in the milk and vanilla until the dough is just combined. Drop dough by small spoonfuls evenly onto pear mixture (the pear mixture will not be covered completely). Sprinkle with remaining 1 tablespoon sugar. Bake 30-35 minutes, or until top is golden.

Serve warm with Vanilla Ice Cream.

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Tagged: cobblers, desserts, pearcobbler add tags

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