Brown Butter Pear Cobbler
This past weekend I got to do one of my favorite things which is share my love of baking and spices with a live audience. I was out at the Green City Market (thank you for having me!) in Lincoln Park demo'ing this brown butter pear cobbler. One of the questions asked was where to purchase some of these items. The Spice House is one of my favorite places to stock up along with the Indian shops on Devon. Store your spices in glass containers instead of plastic. They'll keep and taste better, longer.
Hope you enjoy making this :)
Brown Butter Pear Cobbler: serves 8
adapted from Sweet Sugar, Sultry Spice: Exotic Flavors To Wake Up Your Baking by Malika Ameen
- 1 1/2 - 2 pounds firm, unripe pears. bartlett, bosc, or a combination of both. halved (down it's length for more appealing look), deseeded and cut into 1 inch slices lengthwise
- 1 1/2 cups market apple cider
- 1 large ceylon cinnamon stick. 5 inches or two smaller ones equal to about the same length
- 1 tablespoon lemon juice
- 1/4 cup market maple syrup
- 2 tablespoons granulated sugar
- 1/2 teaspoon cornstarch
- Place pears, cider, cinnamon, lemon juice, and maple syrup in a large saute pan (9-10 inch) and bring to a boil.
- Simmer for 4-6 minutes until pears are just tender, but still a bit firm. You don’t want to cook until mushy. Some pears will cook faster than others and you can keep checking and remove as they are done.
- Remove pears and reserve.
- Cook cider down to measure 1/2 cup.
- Make a slurry with the cornstarch and 1 teasoon water.
- Add the slurry and 2 tablespoons sugar to the pan with the cider and bring to a boil for about 30 seconds.
- Remove pan from heat. Reserve.
- 4 tablespoons unsalted butter
- 3/4 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 3/4 cup buttermilk, at room temp
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- Preheat oven to 350F. Line a baking tray with parchment paper and place a 9 inch pan on it.
- In a small saucepan, melt the butter over medium-high heat and continue to cook until it smells nutty. About 2 minutes.
- Swirl the pan and continue to cook until the butter is golden and dark brown flecks begin to appear, about 3 more minutes.
- Pour the browned butter into the 9-inch pan.
In a medium bowl comine flour, baking powder, sugar, and salt. Add the buttermilk and vanilla and gently whisk to combine until a batter forms. It’s okay if there are some lumps. Using an ice cream scoop or large spoon, deposit dollops of the batter into the pan on top of the brown butter. You don’t want to mix the dough with the brown butter, but it’s okay if some butter seeps through. Place the prepared pears over the batter, and then pour the cider over making sure to distribute the juice evenly. Sprinkle with fresh nutmeg. Bake for 35-40 minutes until golden brown and puffy. Serve warm or at room temp with ice cream or whipped cream.