October 12, 2014 § 4 Comments
As much as I hate to see summer go, part of me is glad. It’s the part that weeds and waters the gardens, deadheads the flowers, cans the fruit and picks the endless supply of blueberries.
I don’t want that to sound like a complaint, but those who have large gardens understand I’m sure. And there is also the part that likes the changes of the seasons, the soups and stews, and the smell of the wood stove.
Today started off a beautiful warm, sunny day. Then the clouds rolled in, and it got a bit chilly! I grabbed a sweater and decided a cobbler would be perfect for the afternoon’s coffee break. I had some pears that I meant to use in a salad and were calling to me, “use us now or else!”
The recipe uses fresh mint, which I love to use in baking. It’s from a recipe I’ve had for many, many years, from Lee Bailey’s cookbook Country Weekends. I usually change things a bit when following a recipe, always cutting down the amount of sugar, or using maple syrup instead, adding a spice or two, and substituting spelt or Einkorn flour for the all purpose flour most recipes use.
You can also make this with apples and add a handful of raisins and some cinnamon. So now that cobbler weather is here, bake yourself one, and serve with sweetened whipped cream, vanilla ice cream or just grab a spoon and have it for breakfast.
6 large pears, I used Bartlett
juice and zest of 1/2 lemon
2 TBL maple syrup
1/4 tsp powdered ginger
grating of fresh nutmeg
1 tsp chopped fresh mint
1 cup all purpose flour, I use organic white spelt
1 tsp baking powder
1/4 tsp salt
1/4 cup maple syrup
2 egg yolks
1/4 cup milk or almond milk
2 TBL unsalted butter, melted
Preheat oven to 375 degrees.
Grease a 9″ovenproof pie dish.
Peel and core the pears, then cut into medium size chunks.
Pour lemon juice over the pears, then add the zest. Mix.
Combine spices, maple syrup and mint, add to the pears and put in pie dish.
Make batter by mixing flour, baking powder and salt.
In separate bowl beat egg yolks with milk and maple syrup, then add to flour mixture.
Mix in the butter then drop onto the fruit. Bake about 30 to 35 minutes, making sure the middle is done by lifting a piece of pear and checking.