• Ingredients: 18
  • Serves: 6
  • Prep: 30 mins
  • Bake: 1 1/2 hours

Pear and cranberry cobbler with citrus-infused custard sauce with special equipment: 2- to 2 1/2-quart shallow baking dish ; 2-inch round cookie cutter. To make this pear and cranberry cobbler with citrus-infused custard sauce for 6 persons you will need 30 mins for preaparation and 1 1/2 hours for baking.

Ingredients

Filling:

  • 2 lb. firm Bartlett pears, peeled and cut into 1/2-inch wedges
  • 1 2/3 cups fresh cranberries
  • 1 cup sugar
  • 2 strips orange zest, finely chopped
  • 1/4 cup brandy
  • 1/4 tsp. ground allspice
  • 2 tbsps. unsalted butter, cut into bits

Biscuit topping:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsps. baking powder
  • rounded 1/4 tsp. salt
  • 1 cup heavy cream, divided
  • 1 tsp. sugar

Accompaniment:

  • Special equipment: 2- to 2 1/2-quart shallow baking dish ; 2-inch round cookie cutter

Ice cream filling:

Frosting:

  • 1 1/2 cups chilled heavy cream
  • 1/3 cup confectioners sugar
  • 1 tsp. pure vanilla extract

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

Make filling:

  1. Step 1 Preheat oven to 425°F with rack in lower third. Butter baking dish.
  2. Step 2 Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.

    For this step you will need

  3. Step 3 Cover dish tightly with foil and bake 20 minutes.
  4. Step 4 Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.

    For this step you will need

While filling is cooking, make biscuits:

  1. Step 5 Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms.

    For this step you will need

  2. Step 6 Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
  3. Step 7 Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper.
  4. Step 8 Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
  5. Step 9 Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.

    For this step you will need

  6. Step 10 Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.