110gramsbutter½ cup, salted or unsalted, fridge cold and cut into cubes
130mlsbuttermilk½ cup
2tablespoonsbuttermilkto glaze
To Serve
vanilla ice creamto serve on top
Instructions
Heat oven to 190°C/ 170°C fan/ 375°F and grease a 9 x 13 inch (33 x 23 cm) baking pan.
On medium heat, melt 2 tablespoons butter in an oven proof skillet. Add 860 grams pears and mix in 50 grams light brown sugar, 2 teaspoons lemon juice and 1 teaspoon ground cinnamon . Stew for 10 minutes then remove from heat and set aside.
In a medium mixing bowl combine 190 grams all purpose flour, 120 grams sugar, 1½ teaspoon baking powder and ⅛ teaspoon salt. Add cubes of 110 grams butter and rub into the flour mixture to make a crumb (like sand).
Slowly drizzle 130 mls buttermilk into the crumb while mixing to form a soft and sticky dough.
Dampen hands to prevent sticking then break off small pieces of dough making small balls, flatten between hands and place over the filling.
Dip a pastry brush in 2 tablespoons buttermilk to glaze the dough and bake for 40-50 minutes, till biscuits turn golden. Serve the pear cobbler warm with a scoop of vanilla ice cream.
Notes
Inforation on ingredients:
fresh pears - ripe pears are perfect but even slightly unripe are will do. Select pears that will have a slight bite and hold their shape when cooked such as the Anjou, Bartlett, Bosc, Concorde or Conference varieties.
butter - we like to use salted butter to enhance the other flavours in the filling.
light brown sugar - we tried this recipe using dark brown sugar and while it gave a delicious rich flavour it released more moisture and made the filling a little runny.
lemon juice - for a little tanginess
all purpose flour -no need to sift before using, simply scoop out then level the required amount.
baking powder - make sure its in date! helps the biscuits rise and makes them airy and light.
coldbutter - we use salted butter to enhance the flavours here too. If using unsalted, add a pinch of salt to enhance the flavours.
buttermilk - gives a soft and rich dough.
Feel free to add more sugar if your pears are not sweet enough to start with.The biscuit dough is ready once it comes together and is soft and still sticky, try not to over knead or it will become dense.Serving - This pear cobbler is a perfect one skillet family dessert but can also be made in smaller ramekins. Keep an eye on them and they are done when the fruit mixture is bubbling and the biscuit topping has turned golden. Serve warm with a scoop of vanilla ice cream or our Italian custard.Storing - cover and keep chilled for up to 3 days.