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Pear and Cranberry Cobbler with Citrus-infused Custard Sauce

Makes6 to 8 servings
  • Active time: 30 min
    Total time: 1 1/2 hr
A cobbler is the easiest way to get to something similar to a pie—meltingly tender and juicy fruit with a crusty topping—without having to make, roll out, and crimp pie dough. Biscuit dough, in general, is easy and fast to assemble, but the cream dough below is a real cinch because you don’t even have to blend butter into the flour mixture; you just pour in heavy cream and stir, then pat it out with your hands. A round cutter is your default shape but feel free to rummage through your cookie cutter collection for something fun, such as a leaf or diamond.
Published in Gourmet Live 11.24.10

INGREDIENTS:

For Filling:

  • 2 pounds firm Bartlett pears, peeled and cut into 1/2-inch wedges
  • 1 2/3 cups fresh cranberries (6 ounces)
  • 1 cup sugar
  • 2 (1- by 3-inch) strips orange zest, finely chopped
  • 1/4 cup brandy
  • 1/4 teaspoon ground allspice
  • 2 tablespoons unsalted butter, cut into bits

For Biscuit Topping:

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

EQUIPMENT:

  • 2- to 2 1/2-quart shallow baking dish (1 1/2 - to 2-inches deep)
  • 2-inch round cookie cutter

ACCOMPANIMENT:

INSTRUCTIONS:

MAKE FILLING:

  • Preheat oven to 425°F with rack in lower third. Butter baking dish.
  • Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
  • Cover dish tightly with foil and bake 20 minutes.
  • Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.

WHILE FILLING IS COOKING, MAKE BISCUITS:

  • 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. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don’t worry.)
  • Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
  • Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
  • Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
  • 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.

COOKS’ NOTES:

  • Cobbler can be make 3 hours ahead and kept at room temperature. Reheat in a 350°F oven, 20 to 30 minutes.

Photo: Tim Hout

Recipe by Shelley Wiseman with Food and Prop Styling by Paul Grimes