Maple Cranberry Pear Cobbler

Recipe Ingredients

3		Bartlett or Bosc pears - peeled, halved,
		Cored, and cut into slices
3 cups	279g / 9.8oz	Cranberries - picked over,
		And rinsed
1 cup	328g / 11oz	Maple syrup
2 tablespoons	30ml	Orange juice
1 tablespoon	15ml	Grated orange peel
1/2 teaspoon	2.5ml	Cinnamon
		Freshly-grated nutmeg - to taste
1 1/2 tablespoons	22ml	Cornstarch - dissolved in
3 tablespoons	45ml	Water
		For The Biscuit Dough
2 cups	125g / 4.4oz	All-purpose flour
1 tablespoon	15ml	Sugar
2 1/2 teaspoons	12ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Cold unsalted butter - (1/2 stick) - cut into bits
2 tablespoons	30ml	Cold vegetable shortening
1 cup	237ml	Heavy cream
1 cup	198g / 7oz	Egg - beaten with (large)
1 teaspoon	5ml	Water

Recipe Instructions

Preheat the oven to 425 degrees.

In a saucepan combine the pears, cranberries, maple syrup, orange juice, orange peel, cinnamon and nutmeg, bring to a boil and simmer, stirring occasionally, for 3 minutes, or until cranberries have popped. Stir in cornstarch mixture and simmer for 1 minute, or until thickened. Let cool. Transfer mixture to a buttered baking dish.

Make the dough: Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter and the shortening and blend the mixture until it resembles coarse meal. Stir in the cream and form the dough into a ball.

On a floured surface roll the dough into a round large enough to fit the dish, arrange it over the filling and crimp the edge decoratively. Brush the dough with the egg wash, cut steam vents in the center, and bake for 35 to 40 minutes, or until golden brown.

This recipe yields 6 to 8 servings

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B27 broadcast 12-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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