Individual Pear And Maple Cobblers

Categories: November 19
Yield: 1 servings

----------------------------------FILLING----------------------------------
3 lb Ripe Barlett pears; peeled,
-quartered,
; cored
2/3 c Pure maple syrup
1 tb Plus 2 teaspoons all purpose
-flour
1/2 ts Vanilla extract
1/8 ts Ground nutmeg; (generous)
1 1/2 tb Butter

----------------------------------TOPPING----------------------------------
1 1/2 c All purpose flour
2 1/4 ts Baking powder
1/4 ts Ground nutmeg
6 tb Chilled unsalted butter; cut
-into 1/2-inch
; pieces (3/4 stick)
9 tb Half and half
9 tb Pure maple syrup
3/4 ts Vanilla extract
Melted butter
Sugar
Ground nutmeg
1 c Chilled whipping cream
Additional pure maple syrup

For Filling: Preheat oven to 425F. Cut pears crosswise into 1/4-inch-thick
slices. Combine in large bowl with maple syrup, flour, vanilla extract and
ground nutmeg. Divide among six 2/3-cup custard cups of souffle dishes. Dot
tops with butter. Bake filling until hot and bubbling, about 18 minutes.

Meanwhile, Prepare Topping: Mix first 3 ingredients in processor. Add 6
tablespoons chilled butter and cut in until mixture resembles fine meal.
Transfer to large bowl. Mix half and half, 6 tablespoons syrup and vanilla
in another bowl. Add to dry ingredients and stir until just combined.

Working quickly, drop batter in three mounds, 1 heaping tablespoon per
mound, atop hot filling in each cup. Brush topping with melted butter and
sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8
minutes. Reduce temperature to 375F. and bake until toppings are golden and
just firm to touch, about 14 minutes. Let cool at least 15 minutes.

In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to
soft peaks. Serve cobblers warm with whipped cream. Drizzle additional
maple syrup over.

Serves 6.

Bon Appetit November 1991

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