Gingered Cherry Pear Cobbler Recipes

GINGER-CHERRY-PEAR CRISP WITH OATMEAL TOPPING

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of peas. Remove 1 cup crumb mixture to small bowl; stir in walnuts. Set aside for topping. Press remaining crumb mixture into bottom of dish.
• In another large bowl, toss pears, cherries, brown sugar and ginger; spoon over crust. Sprinkle reserved crumb/nut mixture over fruit.
• Bake 40 to 50 minutes or until topping is golden brown and edges are bubbly. Cool about 20 minutes. Serve warm.

SLOW-COOKED GINGERED PEARS

Steps:

• In a small bowl, combine the ginger, brown sugar, pecans and lemon zest. Using a melon baller or long-handled spoon, core pears to within 1/4 in. of bottom. Spoon ginger mixture into the center of each. , Place pears upright in a 5-qt. slow cooker. Top each with butter. Cover and cook on low for 4-5 hours or until tender. Serve with ice cream and caramel topping if desired.

GINGER-LIME PEAR COBBLER

Steps:

• In a large bowl, combine sugar and ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside., Pour butter into an ungreased 11x7-in. baking dish. In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk. Pour over butter (do not stir). Spoon pear mixture over the top. , Bake at 350° for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.

PEAR GINGERBREAD COBBLER

Steps:

• Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.

PEAR CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP TOPPING

Steps:

• For filling, preheat oven to 350*F.
• Butter four 1 1/4 cup custard cups or souffle dishes; place on rimmed baking sheet.
• Combine first 5 ingredients in a large bowl; toss to coat.
• Divide filling among prepared custard cups.
• Dot with 2 TBs butter.
• Bake until filling is hot and bubbling around the edges, about 20 minutes.
• Maintain oven temperature.
• Combine sugar and ginger in processor; blend until ginger is finely chopped.
• Transfer 1 TBS sugar ginger mixture to small bowl and set aside.
• Add flour, baking soda and salt to remaining sugar ginger mixture in processor; blend 20 seconds.
• Add butter; using on/off turns, process until mixture resembles coarse meal.
• Transfer to medium bowl.
• Mix in chocolate chips, then buttermilk (mixture will be very moist).
• Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 TBS sugar-ginger mixture.
• Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes.
• Cool 20 minutes and serve with icecream to 4 very lucky people!

POACHED PEARS WITH GINGER

Steps:

• Bring all ingredients except pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
• Meanwhile, peel pears and cut in half lengthwise. Use a small spoon or melon baller to scoop out core and seeds from each half, leaving stems intact. Trim fibrous strip from center with a paring knife. Gently lower pears into pot. If not completely covered by liquid, lay a piece of parchment paper directly on pears.
• Cook until a paring knife slides easily into pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer pears to a large bowl; cover with parchment paper. Cook liquid over medium heat until syrupy, about 15 minutes; discard vanilla pod and ginger. Let cool. Serve two pear halves in each bowl; spoon syrup over pears.