Apple-Pear Cobbler

It's late and we have just returned from visiting the "Country Mice".  You see our dear friends Michael and Contina live way out where signals refuse to roam and legends of "Big Foot" are absolutely plausible.  All kidding aside... Neil and I, the "City Mice", escape a couple of times a year to spend time with our friends and just "be".  Sit on the dock, fish, walk in the woods, talk about the most trivial or important subjects of the day and admire the latest art works in process by our very creative friends.  We always have a meal there too and tonight it was Contina's special grilled chicken using herbs from the garden.  Being a "Southern Lady", I just can't show up empty handed... so I requested to bring a dessert.  Cobbler is always a winner and in this case was very appreciated.  I hope you have a chance to make it for your family and friends...guaranteed to put a smile on the faces of country mice and city mice alike.

Apple-Pear Cobbler (for the Country Mice)
Yield: 6 servings

 

Ingredients

4 Granny Smith Apples, washed, peeled, cored and sliced
3 Bosc Pears, washed, peeled, cored and sliced
Acidulated water (about 8 c water with 2 T lemon juice)
3 T cornstarch
1 c brown sugar (divided)
1/2 t ground cinnamon
1/8 t salt
4 t crystalized ginger, diced fine
4 T unsalted butter, softened
1/2 c all-purpose flour
1/2 c Old Fashioned Oats
Whipped cream topping (Optional)

Method

• Preheat oven to 375 degrees. 
• Prepare fruit and place in container with acidulated water until all is processed. 
• Drain and dry the fruit with paper towels. 
• Place back in container, add cornstarch and with clean hands toss until well distributed. 
• In a small bowl, mix 1/2 c of brown sugar, cinnamon and salt until combined.  Add to fruit and mix thoroughly. 
• Place in 11x7 baking dish. 
• Sprinkle ginger on top of fruit. 
• In small bowl combine butter, flour, remaining 1/2 c brown sugar, flour and oats, mixing again with clean hands and place over top of fruit. 
• Bake in preheated 375 degree oven for 30 minutes or until top is golden brown. 
• Let cool slightly, serve warm (Optional) with whipped cream topping.

Enjoy

~CGJ  

Pear Brandy

 

We Southerners LOVE our liqueurs and if you can make it yourself, even better. 
Growing up, my parents made wine, my across-the-street neighbor made beer, I have dabbled in making other spirits...but this recipe is truly a cinch.


4 Pears
2 cups Brandy (Generic)
2 cups Sugar
2 cups Water

 

Wash and chop 2 pears, discarding seeds and core.  Place in a sealable glass jar, cover with 2 cups of brandy and let steep undisturbed in a cool dark place for a week. 

Strain liquid through a coffee filter into another larger sealable glass jar. 

Chop 2 more pears as above, add to a pan along with sugar and water, stir, bring to a boil, let cool and pour into the jar.  Again, let it steep in a cool dark place for 2 weeks.... 6 months.  Yes, I admit, I forgot about it.

Again, strain through a coffee filter into the final serving container. 

I can't speak for the taste and quality of a secondary 2 week steep, but at 6 months it is smooth, sweet and has a distinct pear flavor.

 

Enjoy!

 

~CGJ

Pear Salsa

                                                                              

A few days ago, I was the recipient of a generous offering

of pears from my parents... who had decided that they didn't

have time to put them up this year. 

 

Having more pears than what I know what to do with

is a fun problem to have.  

 

First we started by eating them fresh with cheese & crackers

and a nice bottle of wine.

 

 Then I made something that will be shared with you possibly in

a couple of weeks... if it turns out ok.  I didn't want to post

until sure it was worthy, but if my foodie muse is right 

it'll be a winner!

 

Last year I posted a recipe called "Who Dat Salsa" made

with pineapple, mango and black beans (black and gold)

as a tribute to our beloved Saints.  We love salsa...so again,

given the abundance of pears, I'm thinking why not salsa? 

I made it and intended to serve a portion with chips

and then the rest later on top of the pork chops

that were in the oven...but alas the salsa 

didn't make it on the chops.

   

One thing about being in the South and having access to plentiful

fresh fruit and veggies, you learn many ways to prepare them

to be enjoyed for now and for later. 

 

This one is definitely for now, more later. 

 

 

(Pear Salsa) 

 

 

Ingredients

 

Juice of half a lime

2 pears, halved, cored and chopped to a medium dice (skin left on)

1 red bell pepper, chopped to a medium dice

1/2 yellow onion, chopped to a medium dice

1 jalapeno pepper, chopped to fine dice

5 basil leaves, chopped fine

Salt to taste

 

Method

 

Place the pears and lime juice in a medium bowl and stir

Add the bell pepper, onion, jalapeno and basil and stir

Add salt to taste

Serve with the chips of your choice

 

 

Enjoy!

 

~