Old-Fashioned Pear Cobbler
Cobbler is one of my favorite desserts for this time of year. I really enjoy making this pear cobbler for family and friends. Like apples, pears always remind me of Fall.
While cobblers can be made with any number of different fruits, I love using pears. It is one of the simplest desserts you can make from scratch, and one of my favorites, for sure.
In the time it takes to preheat the oven, you can have it ready to bake. This recipe calls for baking mix, like Bisquick or Jiffy Mix. I make my own- recipes follows- but use what you like.
The cobbler is fine served plain, or with a dollop of whipped cream or ice cream. It can also be served cold, but I like to serve it warm.
If you prefer, you can also make the cobbler with a combination of pears and apples.
Pear Cobbler
4 c. peeled and sliced pears
½ c. sugar
1 T. plus 2/3 c. baking mix (Like Bisquick or Jiffy Mix or even homemade)- recipe follows
1-2 t. cinnamon
2 T. packed brown sugar
¼ c. butter
2 T. milk
In 1-quart shallow casserole, combine fruit, sugar, 1 tablespoon of the biscuit mix and cinnamon. In medium bowl combine remaining biscuit mix with sugar. Cut in butter to resemble coarse crumbs. Stir in milk to make a soft dough. Drop by spoonfuls over fruit mixture. Bake in a preheated 400-degree oven for 30 minutes, or until toothpick inserted into dough comes out clean. Let stand 5 minutes. Serves 4-6.
Baking/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening*
Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
*You can use butter or coconut oil in place of the shortening. Just store in the fridge, if you do. I use coconut oil.
Cinnamon Pear Coffee Cake
Cinnamon Pear Coffee Cake
This pear-studded cake is perfect to have with that morning cup of coffee- or for dessert. The tender cake is topped with a lot of pears, cubes of cream cheese, cinnamon sugar and a vanilla glaze. The taste is amazing. I used Bartlett pears, but any ripe pear would work. The 4 pears weighed about 2 pounds.
I will say up front, that this is not the prettiest cake out there. It comes out of the oven kind of lumpy, from all those pears and the tiny cubes of cream cheese. Once you top it with the cinnamon sugar, and later the glaze, it looks a lot better. It is one of the tastiest, though, and isn’t that what’s important?
So if you want to enjoy one of my favorite Autumn fruits in a new way- try making this simple, tasty pear coffee cake. I don’t think you will be disappointed.
Cinnamon Pear Coffee Cake
1 stick (½ cup) butter
1 egg, lightly beaten
1 c. half and half
1 c. all-purpose flour
1 c. sugar
2 t. baking powder
2 t. cinnamon
1 t. vanilla
½ t. salt
2 lbs. pears, about 4 large, cored, peeled and sliced *
8 oz. cream cheese, cut in small pieces
Topping
3 T. cinnamon sugar
Glaze:
½ c. powdered sugar
1-2 T. milk
½ t. vanilla
Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, half and half, flour, sugar, baking powder, cinnamon, vanilla and salt. Pour directly over the butter in the baking dish, but do not stir. Drain pears well. Add the pears, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over fruit. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. When you remove the cake from the oven, sprinkle with the cinnamon sugar. Set cake aside to cool. Make glaze by combining glaze ingredients. Add just enough milk for a nice consistency for drizzling. Drizzle over cooled cake. Store leftovers in fridge. Serves 12.
* To keep pears from discoloring place in a bowl with 2 cups of water and 2 tablespoons lemon juice
Pear Chutney
Pear Chutney
I call this dish by a couple of names. It was given to me as a pear sauce. I think it makes people think of apple sauce and that is misleading. This flavorful sauce is more like a glaze or chutney. A mix of savory and sweet flavors it is great served on the side with various dishes and can be used as a glaze. The picture does not do it justice. We had this in a class recently and I served it with roast turkey. Everybody loved it. It goes well with pork and duck, too. I always make a double batch and freeze some for later use. The recipe follows along with a recipe using the chutney with pork. I think you will be surprised at just how tasty this stuff is.
Pear Chutney
½ c. sugar
½ c. balsamic vinegar
1 lb. Pears, cored, peeled and diced
2 T. dried minced onion
1 t. minced garlic
1 t. hot sauce – or more to taste
pinch cinnamon
salt and pepper to taste
Combine all ingredients in a saucepan and cook over medium heat until thickened, about 20 minutes. Stir often to avoid burning. Serve with pork or lamb roasts. Also great with turkey or duck. Makes about 2 cups.
Pork with Pear Chutney
1 lb. Pork loin. Sliced or 4 pork chops
oil
1 large onion, sliced
salt and pepper to taste
1 recipe pear chutney, See above
In skillet cook pork in oil, turning to brown evenly until juices run clear when meat is pierced. Remove meat and add onions, sautéing until onions are browned. Return pork to pan, adjust seasonings and add 1 cup of the pear chutney. Cook 10 minutes, or until heated through and bubbly. Serves 4.
