The Freshman Cook: Gingered Pear~Apple Cobbler

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This Gingered Pear and Apple Cobbler is the dessert from last week. 

But this is worth waiting for. 

I used two of falls favorite fruits and they are scrumptious together.

Gingered Pear and Apple Cobbler

3/4 cup Sugar

2 1/2 tablespoons Cornstarch

2 tablespoons unsalted Butter, cut into chunks

2 1/2 teaspoons peeled and finely grated Gingerroot

1 1/2 teaspoons finely grated Lemon Zest

6 tablespoons Apple Juice or Water

1 1/2 tablespoons Lemon Juice

3 1/2 cups of Granny Smith Apples, peeled, cored, and sliced

6 cups of Bartlett Pears, peeled, cored, and sliced

1 teaspoon Vanilla

Cobbler Topping

1 1/3 cups Flour

1 tablespoon Sugar

1/2 teaspoon Salt

1/4 teaspoon Baking Soda

6 tablespoons cold, unsalted Butter, cut into bits

1/2 cup Sour Cream, plus 1 1/2 tablespoon for top

1 tablespoon Sugar

Vanilla Ice Cream

 Peel the ginger.

Slice the ginger off into small pieces by using 

your peeler.

Take the small pieces and chop them until fine.

Zest the lemon. Do this by pulling the lemon along the 

microplane. Let the zest fall into the bowl. But don’t 

zest any of the white skin. It will make your dish bitter.

Peel and core your apples.

Slice your apples.

Peel and core your pears.
Slice your pears.
Put the sugar and the cornstarch in a pot for cooking on the stove. Add the butter, cut into chunks.
Add the chopped ginger.
Add the lemon zest.
Turn the burner on medium high,
and mix until thickened slightly. Add the apples. Let the mix boil, and cook stirring often for 3 minutes. Add the pears and vanilla. Cook, stirring often for 2 minutes. Remove from heat. In a food processor, place the flour…
salt and baking soda. Pulse to mix. Take the butter bits….
add to the flour mixture.
Pulse until mix comes together. To test it, put some on your fingers and pinch. You want it to stick together. If it does not come together, add small amounts of water and then pulse until it does come together. Place the dough on a piece of parchment paper. Knead until smooth. Place some flour on the parchment. 

Turn the dough over so it can be lightly floured on both sides.

Top with another piece of parchment paper.

Roll or press the dough until it is in the shape of your pan,

just slightly smaller.

This is the pan I used.

Place the dough over the fruit.

Tuck in or cut off the extra dough.

Cut a design in the top so the steam can vent.

Brush the 1 1/2 tablespoon of sour cream on the top.

Sprinkle sugar on top.

Bake on a baking sheet with sides, in a 400 degree

preheated oven for 40-50 minutes, or until brown.

Let cool for at least 30 minutes.

Add ice cream (it’s required!)


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