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Pear Ginger Cobbler
Melissa Hart

Pear Ginger Cobbler

Fresh Bartlett or Anjou pears bake into silky slices, while grated ginger cuts through their mellow sweetness. Use fruit that is ripe enough to smell fragrant but still firm at the neck. A lightly sweet cream biscuit browns above the pale filling and catches the ginger syrup around its edges.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 cups peeled 1/2-inch fresh pear slices
  • 2/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp finely grated fresh ginger
  • 1/4 tsp kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup heavy cream

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish.
  2. Toss the pears with 2/3 cup sugar, cornstarch, lemon juice, ginger and 1/4 teaspoon salt in the dish.
  3. Whisk the flour, 1/3 cup sugar, baking powder and 1/2 teaspoon salt, then cut in the butter.
  4. Stir in the cream until a sticky dough forms.
  5. Spoon the dough in small mounds across the pears, leaving room for bubbling juice.
  6. Bake for 43 to 47 minutes until the pears are tender and the biscuits are browned through the center; rest 25 minutes.