MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Autumn Fruits Cobbler w/Graham Cracker Biscuits
Categories: Desserts, Fruits, Breads, Chilies, Dairy
Yield: 8 Servings

6 md Bosc, Anjou, and/or Asian
- pears; peeled, cored,
- coarse chopped
14 oz Can whole cranberry sauce
1 c Fresh cranberries
1/2 c Golden raisins or dark
- raisins
1/2 c Packed brown sugar
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1/8 ts Cayenne pepper
ds Salt
1/2 c Crushed graham crackers
1 lg Egg
1/4 c Milk or half & half
3/4 c All-purpose flour
2 tb Granulated sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/4 c Butter
1 tb Coarse sugar and/or demerara
- sugar

Set oven @ 375ºF/190ºC.

In a 4 quart Dutch oven combine pears, cranberry sauce,
cranberries, raisins, brown sugar, ginger, nutmeg,
cayenne pepper, and dash salt. Bring to boiling over
medium-high heat, stirring occasionally. Reduce heat to
medium. Cook, uncovered, for 5 minutes, stirring
occasionally.

Meanwhile, in a small bowl combine crushed graham
crackers, egg, and milk; set aside. In a food processor
combine flour, granulated sugar, baking powder, and the
1/2 teaspoon salt. Cover and pulse with several on/off
turns until combined. Add butter; pulse with several
on/off turns until butter is worked in and there are no
pieces of butter larger than small peas. Add graham
cracker mixture; pulse with a few on/off turns just until
combined.

Divide hot pear mixture among eight 6 to 8 ounce custard
cups or ramekins. Place cups in a 15" x 10" x 1" baking
pan. Using a spoon, drop a mound of dough on top of pear
mixture in each cup. Sprinkle coarse sugar over the dough
mounds.

Bake for 25 to 30 minutes or until biscuits are golden.
Cool on a wire rack for 25 minutes.

Serve warm.

Makes: 8 servings

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 25 July 2015

Uncle Dirty Dave's Archives

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