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Gingered Cranberry-Pear Cobbler

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  1 Hour
Total Time:  2 Hours
  10 servings
Cranberries add a particularly pleasing tartness and color to pears. Fresh ginger, lemon and vanilla brighten up the pears, while reduced-fat sour cream adds flavor to the biscuit-dough crust.
RECIPE INGREDIENTS
For Filling:
1/3 cup  pear nectar, apple juice or water
1 tablespoon  lemon juice
8   slightly underripe pears, preferably Bosc or Bartlett, peeled and cut into 1/2-inch-thick slices
3/4 cup  packed light brown sugar
2 tablespoons  cornstarch
2 teaspoons  freshly grated lemon zest
1 tablespoon  finely minced fresh ginger
2 cups  cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
1 teaspoon  vanilla extract
For Crust:
1/3 cup  reduced-fat sour cream
1 tablespoon  lemon juice
1 1/3 cups  all-purpose flour, plus more for dusting
2 tablespoons  sugar, divided
1/2 teaspoon  salt
1/4 teaspoon  baking soda
1/4 cup  canola oil

: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Kitchen Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Gingered Cranberry-Pear Cobbler Recipe at Cooking.com
DIRECTIONS
Position a rack in the center of the oven; preheat to 400°F. Coat a 3-quart nonreactive baking dish (see Kitchen Note) with cooking spray.


To prepare filling: Combine pear nectar (or juice or water) and lemon juice in a large bowl. Toss pears with the juice. Whisk brown sugar, cornstarch, lemon zest and ginger in a nonreactive Dutch oven until combined. Drain the liquid from the pears into this mixture; stir until well blended. Heat the mixture over medium heat, stirring, just until it begins to boil, 2 to 3 minutes. Stir in the pears and cranberries and cook, stirring, until the mixture is steaming, about 2 minutes. Stir in vanilla. Spread the fruit in an even layer in the prepared baking dish.


To prepare crust: Combine sour cream and lemon juice in a small bowl. Place flour, 1 tablespoon sugar, salt and baking soda in a food processor fitted with a dough hook or chopping blade; process to combine. Drizzle in oil and process in quick pulses just until the mixture is the consistency of very fine crumbs, stopping and scraping the bottom and sides several times. Add the sour cream mixture; process in quick pulses just until incorporated and the mixture holds together when pressed between the fingers; do not overprocess. If the mixture seems dry, gradually add a little cold water, a teaspoon at a time, and pulse briefly several times just until the mixture is moistened and holds together.


Lightly dust a 14-inch-long piece of parchment or wax paper with flour. Turn the dough out onto the paper and let rest for 5 minutes. Knead briefly until the dough just comes together. Lightly flour the top and cover with a second sheet of paper. Roll or press the dough into the same shape as your baking dish, just slightly smaller. Discard the top sheet of paper. Invert the dough, centered, over the fruit. Discard the paper. Using a greased sharp paring knife, cut large decorative slashes in the dough to vent steam. Sprinkle the dough evenly with the remaining 1 tablespoon sugar. Place the baking dish on a rimmed baking sheet (to catch any overflowing juices).


Bake the cobbler until the top is golden brown, 40 to 50 minutes. Let cool on a wire rack for at least 20 minutes before serving. Serve warm or at room temperature.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Warm Cobblers and Fruit Desserts
Nutrition Facts per Serving
Yield:   10 servings
Calories: 321
Fat. Total: 7g
Protein: 3g
Carbohydrates, Total: 66g
Fat, Saturated: 1g
Fiber: 7g
Cholesterol: 3mg
Sodium: 160mg
% Cal. from Fat: 20%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Catrina Reviewed: 01/28/2010
yay
this seems like a great delicious recipe
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