Pear and Almond Cobbler
1/2 cup sugar
1/4 cup brandy
1 tbsp. fresh lemon juice
1 tbsp. cornstarch
3 lb. pears, preferably Bosc, peeled, cored and sliced
1 cup almonds, toasted at 350°F for 10 minutes
1 cup flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup cold unsalted butter, cut into pieces
1/4 cup plus 1 tbsp. milk
1 tsp. vanilla
Vanilla ice cream, if desired
Heat oven to 425°F. In a large bowl combine 3 tablespoons of the sugar, the brandy, lemon juice and cornstarch. Add pears, mix gently to coat. Transfer mixture to a 2-quart baking dish.
In a food processor grind the almonds with 1/4 cup of remaining sugar. Transfer almond mixture to a bowl and sift in the flour, baking powder and salt. Cut in butter with 2 knives (one in each hand) until mixture resembles coarse meal. Stir in the milk and vanilla until the dough is just combined. Drop dough by small spoonfuls evenly onto pear mixture (the pear mixture will not be covered completely). Sprinkle with remaining 1 tablespoon sugar. Bake 30-35 minutes, or until top is golden.
Serve warm with Vanilla Ice Cream.
1/2 cup sugar
1/4 cup brandy
1 tbsp. fresh lemon juice
1 tbsp. cornstarch
3 lb. pears, preferably Bosc, peeled, cored and sliced
1 cup almonds, toasted at 350°F for 10 minutes
1 cup flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup cold unsalted butter, cut into pieces
1/4 cup plus 1 tbsp. milk
1 tsp. vanilla
Vanilla ice cream, if desired
Heat oven to 425°F. In a large bowl combine 3 tablespoons of the sugar, the brandy, lemon juice and cornstarch. Add pears, mix gently to coat. Transfer mixture to a 2-quart baking dish.
In a food processor grind the almonds with 1/4 cup of remaining sugar. Transfer almond mixture to a bowl and sift in the flour, baking powder and salt. Cut in butter with 2 knives (one in each hand) until mixture resembles coarse meal. Stir in the milk and vanilla until the dough is just combined. Drop dough by small spoonfuls evenly onto pear mixture (the pear mixture will not be covered completely). Sprinkle with remaining 1 tablespoon sugar. Bake 30-35 minutes, or until top is golden.
Serve warm with Vanilla Ice Cream.