Forelle Pear Cobbler
Forelle pears are unusually small, finely grained, firm and spicy sweet.
Their skin turn a bright yellow, with flecks of crimson when fully ripened.
To test for ripeness, apply pressure to the flesh near the neck. If it gives a little the pear is at the perfect point of ripening.
Grown in the Northwestern United States, these are usually available in larger supermarkets and farmer's markets.
These juicy little delicacies are a great accompaniment to sharp cheese and Brie.
Forelle pears do well in baking, the peel of the fruit is soft and they make an attractive centerpiece as they are ripening.
Ripening A Pear
Forelle Pear Cobbler
This recipe is based on the Pear Cobbler recipe in The Heritage of America cookbook.
10-15 unpeeled slice Forelle pears
1/3 cup raw sugar
2 Tablespoons water
1 Tablespoon lemon juice
2 Tablespoon water
1 Tablespoon cornstarch
1/3 cup unbleached white flour
2 Tablespoons crushed gingersnaps
1 Tablespoon chopped walnuts
1 Tablespoon raw sugar
1 teaspoon baking powder
2 Tablespoons unsalted butter
1 egg white, beaten lightly
2 Tablespoons milk
2 Teaspoons raw sugar
1/2 Teaspoon ground cinnamon
Pre-Heat oven to 400°
Fruit Filling: In a large saucepan, bring pears 1/3 cup brown sugar, 2 Tablespoons of water, and lemon juice to boiling. Stir to dissolve sugar.
Reduce heat to low and cover saucepan, simmer for approximately 3 minutes or until fruit is almost tender.
Combine cornstarch with 2 Tablespoons of water. Add to pear mixture, cook and stir until thickened and bubbly.
Biscuit Topping: Combine flour, crushed gingersnaps, walnuts, 1 Tablespoon raw sugar and baking powder in a medium sized mixing bowl.
Cut in the butter with a pastry blender or two butter knives until the mixture resembles course crumbs.
In a small bowl combine 1 egg white and 2 Tablespoons of milk mix well. Add to the flour mixture, handling the dough lightly. Stir until just moisten, over-stirring will cause to dough to be tough.
To Assemble: Spoon pear mixture into a square baking dish. Drop biscuit topping in six spoonfuls on top of pear mixture. Sprinkle with cinnamon and raw sugar.
Bake in 400° oven for 12-14 minutes or until a toothpick inserted into biscuit topping comes out clean.
Serve with ice cream or fresh whipped cream!
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