Lost Recipe: Easy Pear Cobbler

[riley1]

Hi There!
I have lost a wonderful recipe from the January 2000 issue called:

Easy Pear Cobbler

Could someone please check in this issue and email this recipe to me??
I would so appreciate your help.
This is a wonderful recipe and I was wanting to take it to a 4th of July event.
Thank you in advance for your help : )
Riley

[TraceyK]

I love this recipe - the brandy really makes a difference.

Easy Pear Cobbler

The brandy imparts a great flavor to this simple dessert,
but you can substitute 1/4 cup apple juice and 1
teaspoon vanilla extract if you prefer. Be sure to use very
ripe pears so you don't end up with crunchy or overly firm
fruit in the cobbler.


3 tablespoons butter, melted and divided
6 very ripe Bartlett, Anjou, or Seckel pears, peeled, cored,
and halved lengthwise (about 21/4 pounds)
1 cup all-purpose flour
1 cup granulated sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup 2% reduced-fat milk
1/4 cup brandy
2 tablespoons brown sugar
2 teaspoons grated lemon rind


1. Preheat oven to 400°.

2. Drizzle the bottom of a 13 x 9-inch
baking dish with 1-1/2 tablespoons butter.
Arrange pear halves in 3 rows, cut sides
down, over the butter. Lightly spoon flour
into a dry measuring cup, and level with a
knife. Combine flour, 1/2 cup granulated
sugar, baking powder, and salt in a small
bowl. Add 1-1/2 tablespoons butter, milk,
and brandy, and stir until well-blended.
Spoon the batter around the pear halves.
Combine 1/2 cup granulated sugar, brown
sugar, and lemon rind; sprinkle over pear
halves. Bake at 400° for 30 minutes or until
bubbly. Yield: 9 servings.

CALORIES 250 (16% from fat); FAT 4.5g
(sat 2.5g, mono 1.2g, poly 0.3g); PROTEIN
2g; CARB 52.9g; FIBER 1.9g; CHOL 10mg;
IRON 1mg; SODIUM 229mg; CALC 55mg

[Mamasue]

Thank you TracyK for posting...sounds real yummy!

[riley1]

Thank you Thank You Thank you for
taking the time to look this up and post
it for me *and everyone who may have missed this* It is a wonderful dish and so refreshing. Sweet enough to take care of that sweet tooth but so light and wonderful tasting. The first time I made it, my family kind of crinkled their noses at the thought of a pear cobbler.. but then they tasted it.. wow! The whole dish was gone by the end of the night... even cold it is good. They would sneak to the frig with a spoon and by the time I got to it in the morning.. there was a note on the empty dish telling me how good it was..how about some more!!! *laughter*
Too bad for them it takes a bit of time to ripen the pears ; )

Really.. thanks again!!
Riley

[lorilei]

Do you suppose you can make this with carefully drained canned pairs?

I'm thinking of the winter months, when a nice cobbler sounds like just the thing, but pears are less-than-optimal...

[riley1]

Hummm I am not sure on that one myself. I have never canned before so I am not sure how the firmness of the pears would be after soaking in the juices for a period of time.
I know that when using fresh pears just ripened.. they soften up in the cooking process.
Unless someone has any ideas on this.. the only way to find out is to give it a try : )
I would perhaps try this with fresh pears and if you have a jar of canned pears.. take one or two out and put them at the end of the dish and see how they turn out so that the dish isn't a total waste if the canned one's don't turn out so well. That's the fun of cooking.. trying new ways of doing things and still being able to recover a loss *smile*
I'd like to know how it turns out myself..who knows.. I may try to do something like canning with my winter months living in up here in Michigan for the first time. I have a feeling I will be indoors alot this first winter ; )