Ingredients: |
Ingredients: 6 cups peeled and thinly sliced pears
1½ cups fresh raspberries
1½ cups cranberries
1¼ cups sugar
1 tsp cornstarch
1 T finely shredded lemon peel
2 T lemon juice
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp freshly ground black pepper
1/8 tsp cayenne pepper
dash salt
1 egg
3 T whole milk or whipping cream
1 cup all-purpose flour
4 T sugar, divided
1½ tsp baking powder
1/2 tsp salt
6 T cold butter, cut up
1/8 tsp freshly grated nutmeg
Vanilla ice cream or sweetened whipped cream, optional
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Directions: |
Directions:In a 4 to 5 quart Dutch oven, combine the pears, berries, 1¼ cup sugar, cornstarch, lemon peel, lemon juice, ginger, cinnamon, black pepper, cayenne pepper and a dash of salt.
Bring mixture to boiling over medium-high heat, stirring occasionally.
Cook, uncovered, for 5 minutes, stirring occasionally.
Meanwhile, in a small bowl combine egg and 3 T milk. Set aside.
In a food processor, combine flour, 2 T of the remaining sugar and baking powder and 1/2 tsp salt; cover and pulse to combine.
Add butter, pulse until butter is worked in and there are no bits larger than a small pea.
With processor running, add egg mixture just until combined.
Transfer hot fruit mixture to a 2 quart rectangular baking dish set on a baking sheet. Droup dough in mounds atop fruit.
Combine remaining 2 T sugar and nutmeg; sprinkle over dough and bake in 375º oven for 25 minutes.
Serve warm with ice cream or sweetened whipped cream. |
This recipe for Mixed-Fruit Cobbler is from