Forelle Pear Cobbler

Forelle Pears
Forelle Pears

Forelle Pears

Season October-January

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.

Forelle Pear Cobbler

This recipe is based on the Pear Cobbler recipe in The Heritage of America cookbook.

Serves 6

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 ToppingCombine 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!

More by this Author

  • QOD Max Keratin Treatment Review

    My hair has always been very course, thick and curly. Tending to be frizzy and dry, it needs a lot of styling products before it can begin to look sleek and shiny. I have been flat ironing my hair for some time using...

  • Keratin Treatment At Home: DIY

    Although you may have heard it mentioned at the salon, in fashion magazines and on television. You may be wondering what the Brazilian Keratin Treatment or Brazilian Blowout is? Basically it's a product that contains...

  • Make Body Spray

    Making your own body spray is simple and will transform the way you look conventional store bought fragrances. There is an amazing variety of scents to choose from. With such variety you can blend the perfect perfume...


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article