Pear Cobbler

Name: Pear Cobbler with Whipped Cream
Total time: 50 min
Yield: 2
Cuisine: Canadienne
Ingredients: 3 pièce(s) Poire; 1 pièce(s) Citron; 1 cs Fécule de maïs; 1 cc Mélange d'épices pour tarte à la citrouille; 8 cs Farine tout usage; 113 ml Crème; 1 cc Poudre à pâte; 28 g Canneberges séchées; 3.5 cs Beurre non salé*; 0.06 cc Sel*; 4.5 cs Sucre*

with Whipped Cream

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

This rustic dessert is lovely enough to serve for guests but you'll probably want it all to yourself! If you've got some vanilla ice cream lying around, scoop some to serve alongside for extra decadence!

Allergènes:

Blé

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation50 minutes

Temps de cuisson8 minutes

DifficultéMoyen

Ingrédients

/ sert 2 personnes

3 pièce(s)

Poire

1 pièce(s)

Citron

1 cs

Fécule de maïs

1 cc

Mélange d'épices pour tarte à la citrouille

8 cs

Farine tout usage

113 ml

Crème

1 cc

Poudre à pâte

28 g

Canneberges séchées

Pas inclus dans votre livraison

3.5 cs

Beurre non salé*

0.06 cc

Sel*

4.5 cs

Sucre*

Informations nutritionnelles

Énergie (kcal)820 kcal

Graisses40 g

dont saturés25 g

Glucides109 g

dont sucres61 g

Fibres10 g

Protéines7 g

Cholestérol125 mg

Sel430 mg

Gras Trans1 g

Potassium350 mg

Calcium100 mg

Fer2.5 mg

Ustensiles

•Zesteur

•Grande poêle antiadhésive

•Plat de cuisson de 20x20 cm

•Fouet

•Bol à mélanger, moyen

•Petit bol

•Cuillères à mesurer

•Verre doseur

Instructions

Transfer half the cream to a medium bowl and place in the fridge. Melt 3 tbsp butter in a large non-stick pan over medium heat. Carefully transfer melted butter to a small bowl, then stir in remaining cream and 1 tbsp water. While butter melts, zest, then juice half the lemon. Core, then cut pears into 1/2-inch pieces. Grease an 8x8 baking dish with 1/2 tbsp butter. Whisk together flour, baking powder, 2 1/2 tbsp sugar and a pinch of salt in a medium bowl until combined. Add lemon zest and butter-cream mixture to the flour mixture, then whisk until combined.

Heat the same pan over medium heat. When hot, add pears, dried cranberries, Pumpkin Pie Spice and 2 tsp sugar. Cook, stirring often, until pears soften slightly, 3-4 min. Stir together cornstarch and 1/3 cup water in a small bowl until cornstarch dissolves, then add to the pan. Cook, stirring constantly, until thickened, 30 sec. Remove the pan from heat, then stir in lemon juice.

Transfer pears to the buttered baking dish and arrange in an even layer. Dollop batter over top in spoonfuls, leaving a few small gaps. Sprinkle with 1 tbsp sugar. Bake in the middle of the oven until top of cobbler is golden-brown and baked through and pears are tender, 35-40 min. Allow to cool for 5 min.

While cobbler cools, add 1 tsp sugar to reserved cold cream in medium bowl. Whisk until soft peaks form, 2-4 min. Divide cobbler between bowls. Dollop whipped cream over top.