I have actually been trying to stay away from sweets of late, but I bought some Bosc pears and they ripened so fast that I was forced to cook them somehow. I thought of making a pear cobbler inspired by an 80's cookbook I love but then realized that I didn't have enough pears. I did have a couple really large red plums and I thought, “pear and plum would give me that tart/sweet taste” so I forged ahead. Insanely great. The tartness of the plums took the edge off the excessively sweet Bosc pears. It was heaven on earth...and set my diet back big time.
The book is Lee Bailey's Country Weekends, Recipes for Good Food and Easy Living. Not sure it is still in print, but it is a find if it is. It is full of great down-home type recipes and gorgeous photography. I used Jules Gluten Free All-purpose Flour which has xanthan gum in it already. If you are using your own mix, you will want to add xanthan gum.
Pear Plum Cobbler
2 Bosc pears, cored, peeled, and chopped into large pieces
2 large red plums, pitted and chopped into large pieces1 tablespoon lemon juice
grated rind of 1/2 lemon
1/4 cup sugar
1/4 tsp ginger
3/4 tsp mace
Batter
1 cup all-purpose gluten-free flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
2 egg yolks
1/4 cup milk
1 tablespoon melted unsalted butter
Preheat oven to 375°. Grease a 1 1/2 to 2 quart ovenproof dish and set aside.
Place fruit in large bowl and pour lemon juice over. Add grated rind. Mix spices and sugar and add to fruit. Mix with spoon. Put in baking dish.
Mix batter: combine flour, sugar, baking powder and salt in large bowl and whisk together. Beat egg yolks and milk together and mix with flour. Add melted butter and then pour batter over fruit. Bake for 30 minutes or until tester inserted in center comes out clean. This can take longer than you think. Turn down the heat if it starts to burn.
Serves 6
Cool and serve alone or with vanilla ice cream or whipped cream. Careful, this is so good it can lead to overindulgence.
Karen, herself
No comments:
Post a Comment