Pear Cobbler With Gingered Biscuit
Makes 7 to 8 servings
6 pounds comice pears, peeled, cored and seeded
1/4 cup lemon juice
1/2 teaspoon allspice
1/2 teaspoon cinnamon
3 tablespoons cornstarch
1/2 cup brown sugar
3/4 cup, plus 2 tablespoons granulated sugar, divided
2-5/8 teaspoons vanilla, divided
3/8 teaspoon, plus 2 pinches salt, divided
1-3/4 cup flour, divided
1 to 2 bottles ginger ale (depending on how ripe pears are; for greener pears, add more ginger ale)
3 tablespoons cornmeal
3/8 teaspoon baking soda
3 ounces butter, melted
1/2 cup buttermilk
3 tablespoons peeled and grated fresh ginger
Heat oven to 375 F. Toss the pears with the lemon juice, allspice, cinnamon, cornstarch, brown sugar, 1/2 cup of the granulated sugar, 2 teaspoons of the vanilla, the 2 pinches salt and 1/4 cup of the flour. Mix to combine, then pour in the ginger ale as needed to create a syrup.
Scoop 2 cups filling into each of 7 to 8 ramekins. Bake until bubbly and thick.
While pears are baking, mix together in a stand mixer the cornmeal, baking soda, remaining 3/8 teaspoon salt, 11/2 cups flour and 1/4 cup plus 2 tablespoons granulated sugar.
Just before pears come out of oven, whisk together the melted butter, buttermilk, fresh ginger and remaining 5/8 teaspoon vanilla in a small bowl. Stir into dry ingredients until just combined.
Divide dough evenly over dishes of baked pears. Bake for about 15 minutes or until tops begin to brown. Remove cobblers from oven and cool slightly. Serve.
— Recipe courtesy of executive chef Damon Jones, Larks Home Kitchen Cuisine, Ashland