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FILLING
2/3 c Sugar
1/4 c All purpose flour
1 ts Ground cinnamon
10 Ripe Anjou pears (about
-5 1/2 lb), peeled, cored,
-each cut into 8 wedges
1/2 c Pear nectar
1 tb Fresh lemonjuice
2 tb (1/4 stick) unsalted butter,
-cut into small-pieces
TOPPING
1 2/3 c All purpose flour
1/2 c Slivered almonds
1/4 c Plus 1 tablespoon sugar
1 tb Baking powder
1/2 ts Ground cardamom
6 tb (3/4 stick) chilled unsalted
-butter, cut into pieces
1/2 c Golden raisins
1 c Chilled whipping cream
Vanilla ice cream
FOR FILLING: Preheat oven to 400’F. Butter 13x9x2-inch glass baking
dish. Mix sugar, flour and ground cinnamon in large bowl. Mix in
pears. Transfer to prepared dish. Pour pear nectar and fresh lemon
juice over; dot with unsalted butter. Bake until juices bubble
thickly, about 45 minutes.
MEANWHILE, PREPARE TOPPING: Finely grind flour and almonds in
processor. Mix in 1/4 C sugar, baking powder and ground cardamom. Add
chilled butter pieces and process, using on/off turns, until mixture
resembles coarse meal. Transfer mixture to bowl. Add golden raisins.
Gradually add cream, stirring with fork until soft moist dough forms.
Drop biscuit topping onto hot filling in 12 equal mounds, spacing
evenly. Sprinkle with 1 T sugar.
Bake cobbler until biscuits are golden brown and tester inserted into
center of biscuits comes out clean, about 25 minutes. Cool slightly.
Serve with vanilla ice cream.
Yields
12 servings
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