Pear Cobbler with Blueberry Streusel 4 Bartlett pears 2 tablespoons vanilla extract 2 tablespoons freshly grated lemon peel ½ cup brown sugar 4 tablespoons all-purpose flour 1 teaspoon ground cinnamon
Streusel Topping: 1½ sticks unsalted butter, at room temperature ¾ cup brown sugar ¾ cup all-purpose flour ½ teaspoon salt 3 cups blueberries 1 cup whipping cream, beaten to soft peaks Unsalted butter, at room temperature, granulated and sugar, for the baking dish Preheat oven to 350 degrees. Peel pears and cut them in half through the stem end. Use a melon baller to scoop out cores. Put pear halves in large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the lemon peel, brown sugar, flour and cinnamon, and toss to coat the pears with the flavorings. Line pears up in a buttered, sugared 2 quart oval gratin baking dish (I use Emile Henry), rounded sides up. In same bowl, mash together butter, brown sugar, flour, and salt with your hands for the topping. Toss in the blueberries. Crumble the topping mixture over pears in baking dish and bake until topping is crunchy and browned and pears are very tender, 35 to 40 minutes. Serve with whipped cream. Serves: 4 servings --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
