Recipe - Mincy Pear Cobbler

3 md Pears; pared and cut or sliced up , or
3 cup Canned cut or sliced up pears.
Decrease brown sugar to 2
Tbs.
One fourth cup Pillsbury's Best All Purpose
Flour
One fourth cup Firmly packed brown sugar
One half cup Prepared mincemeat
1 tablespoon Lemon juice
3 tablespoon Butter
1 cup Pillsbury's Best All Purpose
Flour*, sifted
1 One half teaspoon Doubleacting baking powder
1 teaspoon Salt
2 tablespoon Butter
1 Egg; unbeaten
1/3 cup Prepared mincemeat
One fourth cup Sugar
One fourth teaspoon French's Cinnamon
One fourth cup Funsten's Walnuts; finely
chopped
1 tablespoon Butter; melted
Honey Spice Whipped
Cream
1 cup Whipping cream
2 tablespoon Honey
One half teaspoon French's cinnamon

BAKE at 375 degrees for 30 to 35 minutes. Serves 8. Prepare 3 medium sized
pears, pared and cut or sliced up . Place in a 10 x 6 inch baking dish. Sprinkle with
One fourth cup flour and One fourth cup brown sugar. (Or substitute 3 cups canned cut or sliced up
pears. Decrease brown sugar to 2 tablespoons). Combine One half cup mincemeat,
lemon juice, and 3 tablespoons melted butter. Set aside. Sift together 1
cup sifted flour, baking powder, and salt into mixing bowl. Cut in 2
tablespoons butter until particles are fine. Combine 1 egg and milk to
measure 1/3 cup. Add with 1/3 cup prepared mincemeat to dry ingredients.
Stir until dough clings together. Drop by level tablespoonfuls into mixture
of One fourth cup sugar, One fourth teaspoon cinnamon, and One fourth cup walnuts, finely
chopped. Place biscuits over pears. Sprinkle with remaining sugar mixture.
Drizzle with 1 tablespoon butter, melted. Bake in moderate oven (375
degrees) 30 to 35 minutes. Serve warm with Honey Spice Whipped Cream. *for
use with Pillsbury's Best SelfRising Flour, omit baking powder and salt.
Honey Spice Whipped Cream: Beat whipping cream until thickened. Add honey
and cinnamon. Continue beating until thick.

NOTES : "Senior Winner in Pillsbury's 9th Grand National Recipe and Baking
Contest by Mrs. Robert E. Maurer, Pomona, California. Adapted by Ann
Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997