Saturday, January 7, 2012 Gingerbread Cobbler

Adapted from Sauce Magazine recipe.

5 Anjou Pears
3 Granny Smith Apples
1¼ Cup Sugar, Divided
¼ Cup Lemon Juice
2¼ Cups Flour, Divided
1 Cup Apple Cider
1 Tbsp Dried Ground Ginger
1 Tbsp Baking Powder
4 Tbsp Cold Cubed Butter
¼ Cup Blackstrap Molasses
1/3 Cup Heavy Cream
Ground Nutmeg
Ground Cinnamon

Preheat the oven to 350 degrees. 
Core and dice the pears and apples into ½-inch cubes.
Sauté the pears and apples with 1 cup of the sugar and the lemon juice over low heat until the sugar dissolves. Dust with ¼ cup flour.
Add the cider and cook for a few more minutes until the mixture becomes syrupy. Set aside. 

Combine the remaining ¼ cup sugar, 2 cups of flour, the ginger and baking powder in a food processor and pulse once or twice to combine.
Add the butter in stages, and pulse until a coarse mixture forms.
Transfer the mixture to a bowl, and add the molasses and cream. Stir just until combined. 

Place the fruit mixture in pan.
Top pan with dough and bake for 25 to 30 minutes or until the tops turn golden brown. Dust with nutmeg and cinnamon. 

Serve warm with fresh whipped cream, in a half cup of cream put in ½ tsp of Vanilla, ¼ tsp of Ginger and Nutmeg each.

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