I always like to try new recipes, especially desserts. I came across a recipe for a pear custard cobbler.
The cobbler was another interesting success. But I also noticed that the vast majority of pear desserts usually have some type of other fruit mixed in with them, such as blackberries or raspberries. After eating it, we determined that although it was delicious, it was a bit bland compared to other desserts we've had. Clearly, that's why other fruits are mixed in with pears in other recipes. I guess this wasn't a failure either, because we took some bowls over to our neighbors and nobody turned them down.
PEAR CUSTARD COBBLER
This deep-dish cobbler has a custard filling and is made with canned pears.
Preparation time: 20 min Baking time: 40 min
Yield: 9 servings
1/2 cup firmly packed brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 (29-ounce) cans pear halves, drained, cubed
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup milk
1 egg, slighty beaten
1/2 cup chopped walnuts
Heat oven to 350°F. Combine brown sugar, 3 eggs, cornstarch and 1/4 teaspoon salt in small bowl; mix well. Gently stir in pears. Spoon into greased 8-inch square (2-quart) baking dish. Set aside.
Combine flour, sugar, baking powder and 1/2 teaspoon salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk, 1 egg and walnuts.
Drop dough evenly over pear mixture into 9 mounds. Bake for 40 to 45 minutes or until filling is set and biscuits are golden brown. Serve warm.