Pear Cobbler With Hazelnut Biscuits Recipe - Cooking Index
Pear Cobbler With Hazelnut Biscuits Recipe - Cooking Index
| Hazelnut Biscuits | ||
| 1 3/4 cups | 109g / 3.8oz | Cake flour |
| 3 tablespoons | 45ml | Granulated sugar |
| 2 teaspoons | 10ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 118ml | Skinned, roasted and |
| Coarsely-chopped hazelnuts | ||
| 1/2 cup | 99g / 3.5oz | Cold butter - (1 stick) - cut pea size |
| 1/2 cup | 118ml | Heavy cream |
| 1/4 cup | 59ml | Hazelnut liqueur |
| 1 | Egg white - mixed with | |
| 1 tablespoon | 15ml | Hazelnut liqueur |
| 3 tablespoons | 45ml | Finely-chopped hazelnuts |
| 1 1/2 tablespoons | 22ml | Coarse-grain or granulated sugar - for sprinkling |
| Pear Filling | ||
| 3 tablespoons | 45ml | Unsalted butter |
| 3/4 cup | 120g / 4.2oz | Light brown sugar - (lightly packed) |
| 2 lbs | 908g / 32oz | Bartlett or Anjou pears - peeled, cored, |
| And cut into eighths | ||
| 1/2 cup | 118ml | Sweet Marsala wine |
| 1/2 cup | 118ml | Whipping cream |
Stir together the flour, sugar, baking powder, salt and coarsely chopped hazelnuts in a large bowl. Using a pastry blender, a mixer with the flat beater attachment or your fingertips, work in the butter until the mixture resembles coarse meal. Mix in the cream and hazelnut liqueur to form a soft dough.
Knead for just 10 seconds, then lightly flour the dough and pat it out on a baking sheet in a 1-inch-thick layer. Cover with plastic wrap or wax paper and refrigerate for for 1 to 8 hours.
Heat the oven to 375 degrees, placing a rack in the middle position. Uncover the dough, and use a round cutter to cut out 2 1/4-inch biscuits. Pat the scraps together and re-cut to make a total of 8 biscuits. Arrange them at 2-inch intervals on a nonstick or parchment-lined baking sheet.
Brush a light coating of egg wash on the biscuits. Sprinkle 1 teaspoon of the finely chopped hazelnuts and one-half teaspoon sugar on each biscuit.
Bake for 20 minutes, or until slightly tanned and springy. Transfer the baking sheet to a rack to cool.
Pear Filling: Melt the butter in a large skillet over high heat. Stir in the brown sugar. Add the pears and cook, stirring frequently, for 2 minutes.
Carefully add the Marsala, standing away from the pan, as the mixture may start to flame. After 2 minutes, any flames should subside. Add the cream and cook for 3 more minutes to thicken.
Top with the biscuits and serve immediately.
This recipe yields 8 servings.
Each serving: 649 calories; 6 grams protein; 76 grams carbohydrates; 4 grams fiber; 34 grams fat; 17 grams saturated fat; 83 mg. cholesterol; 276 mg. sodium.
Source:
The Los Angeles Times, 10-15-2003
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