Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits

Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits
Photo by Tim Morris

Ingredients

  • ¼ cup fresh lemon juice
  • 2/3 cup heavy whipping cream
  • 7 tablespoons plus 3 tablespoons sugar, divided
  • Vanilla ice cream
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons cornstarch
  • 1 ½ cups dried wild blueberries (9 ounces)
  • + 9 more ingredients
    • 2 teaspoons baking powder
    • 2/3 cup stone-ground cornmeal (medium
    • 9 tablespoons (3/4 stick) unsalted butter
    • 2 tablespoons (1/4 stick) unsalted butter
    • ½ teaspoon coarse kosher salt
    • 1 cup all-purpose flour
    • 1 cup apple juice
    • 1 teaspoon (scant) coarse kosher salt
    • 6 pounds firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears

Whisk flour, cornmeal, 1/4 cup sugar, baking powder, and 1/2 teaspoon coarse salt in large bowl. Add chilled butter; rub in with fingertips until mixture resembles coarse meal. Add cream; stir just until moistened. Gather dough together; form into 8-inch-long log. Cut log crosswise into eight 1-i...

View full recipe at Epicurious

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