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Sand Pear Cobbler
Author/Submitted by:
Servings: 1
Categories:
Cobblers
/
Desserts
/
Pies & Pastries
Ingredients:
-----FOR THE FILLING----- 4
c
To 6-cups of cut up pears,
-peeled, cored 1/2
c
To 1-cup water 1/2
c
To 1-cup sugar 2
tb
Lemon juice 1
tb
Cornstarch
-----CRUST----- 1
c
Self-rising flour 1
c
Milk 1/2
c
To 1-cup sugar 1
t
Vanilla
Directions:
Bring to boil in large pot and turn down to simmer, cover and cook
until they are tender, but not mushy. Stir regularly to make sure
pears don't scorch. Make sure there is always 1/2 to 3/4 cup of
water in the pot (don't let the mixture dry out). Right before mix is
cooked, stir together cornstarch and enough water to dissolve in a
separate bowl.
When pears are cooked, add cornstarch mix and stir until thick. Place
mixture in a 9- by 11-inch pan.
Stir flour, milk, sugar and vanilla in separate bowl and drizzle over
the top of the hot mixture. You can dot with butter on top if
desired. Bake at 350 degrees until brown - about 30 minutes.
For frozen preserves: Cook as above and place in pint containers.
Freeze. When ready to eat, thaw and place into microwave-safe bowl.
If desired, heat pears in microwave for about 1 minute. Serve as a
replacement for jelly or jam.
Just remember that cooking sand pears will take a little longer than
other cooking pears.
My mother prepares the frozen preserves without sugar because my
father, Paul Lacy, is diabetic. But she admits that the pears cook
better with the sugar added.
If you make the frozen preserves without sugar, you can top with
artificial sweetner just before serving.
For the cobbler mixture, she uses 1/2 cup sugar to the crust.
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