Deep Dish Pear Cobbler with Lemon Infused California Figs
For your next picnic or cookout, swap in this pear cobbler recipe for dessert. Our Deep Dish Dried Fig Cobbler uses puff pastry for a simple treat.
Servings 8 servings
- 8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs stems removed
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 3 tbsp lemon juice
- 3/4 tsp lemon peel finely grated
- 1 tsp ground cinnamon
- 2 tbsp cornstarch mixed with 2 tbsp water
- 2 lbs pears firm, ripe, peeled, sliced 1/2" thick
- 1 sheet frozen puff pastry or refrigerated/frozen pastry for 9" pie
- 1 tbsp granulated sugar
- 1/3 cup walnuts chopped
- Slice figs. In large saucepan, combine figs, sugars, lemon juice and peel, cinnamon and 2 tablespoons water. Bring to boil over medium-high heat and stir to dissolve sugar. Stir in cornstarch mixture and cook until slightly thickened. Remove from heat and stir in pears. Turn into 2-quart baking dish such as 8-inch square baking pan or 9- x 2-inch round cake pan.
- Bring pastry to room temperature according to package directions. With 2 1/2- to 3-inch cookie or biscuit cutter, cut pastry into 9 to 12 pieces. Arrange pastry, slightly overlapping, on filling. Sprinkle with topping ingredients. Bake in preheated 400ºF oven for 20 to 25 minutes or until filling is bubbly and crust is golden. Serve warm or at room temperature, with vanilla ice cream, if desired.
Amaretto Variation: Omit lemon peel and cinnamon. Replace lemon juice with amaretto. Replace walnuts with almonds. Maple Cream With Pecans Variation: Reduce granulated sugar to 1/4 cup and replace brown sugar with 1/2 cup maple syrup. Omit lemon juice, lemon peel, cinnamon and water. Mix cornstarch with 1/3 cup whipping cream. Replace walnuts with pecans. Photo: George Selland