Recipe - Individual Open Calvados Pear Pies

FILLING
3 pound Ripe Barlett pears; peeled,
quartered,
; cored
2/3 cup Pure maple syrup
1 tablespoon Plus 2 teaspoons all purpose
flour
One half teaspoon Vanilla extract
1/8 teaspoon Ground nutmeg; (generous)
1 One half tablespoon Butter

TOPPING
1 One half cup All purpose flour
2 One fourth teaspoon Baking powder
One fourth teaspoon Ground nutmeg
6 tablespoon Chilled unsalted butter; cut
into 1/2inch
; pieces (Three fourths stick)
9 tablespoon Half and half
9 tablespoon Pure maple syrup
Three fourths teaspoon Vanilla extract
Melted butter
Sugar
Ground nutmeg
1 cup Chilled whipping cream
Additional pure maple syrup

For Filling: Preheat oven to 425F. Cut pears crosswise into 1/4inchthick
slices. Combine in large bowl with maple syrup, flour, vanilla extract and
ground nutmeg. Divide among six 2/3cup custard cups of souffle dishes. Dot
tops with butter. Bake filling until hot and bubbling, about 18 minutes.

Meanwhile, Prepare Topping: Mix first 3 ingredients in processor. Add 6
tablespoons chilled butter and cut in until mixture resembles fine meal.
Transfer to large bowl. Mix half and half, 6 tablespoons syrup and vanilla
in another bowl. Add to dry ingredients and stir until just combined.

Working quickly, drop batter in three mounds, 1 heaping tablespoon per
mound, atop hot filling in each cup. Brush topping with melted butter and
sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8
minutes. Reduce temperature to 375F. and bake until toppings are golden and
just firm to touch, about 14 minutes. Let cool at least 15 minutes.

In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to
soft peaks. Serve cobblers warm with whipped cream. Drizzle additional
maple syrup over.

Serves 6.

Bon Appetit November 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.