Recipe courtesy of Aunt Sue
3 pounds ripe Bartlett or Anjou Pears peeled, quartered, cored
2/3 Cup Perfect Pear Cinnamon Pear Syrup
1 T plus 2 tsp all purpose flour
½ tsp vanilla extract
1/8 tsp ground nutmeg
1 ½ T butter
1 ½ C all purpose flour
½ tsp baking powder
¼ tsp nutmeg
6 T chilled unsalted butter cut into ½ inch pieces
9 T half & half
9 T Perfect Pear Cinnamon Pear Syrup
¾ tsp vanilla extract
1 C chilled whipping cream
additional Cinnamon Pear Syrup
For the filling- Preheat oven to 425 degrees. Cut pears crosswise into ¼ inch thick slices. Combine in large bowl with maple syrup, flour, vanilla and ground nutmeg. Divide among 6 - 2/3 cup soufflé dishes. Dot tops with butter. Bake filing until hot and bubbling, about 18 minutes.
Meanwhile prepare topping – Mix 1st 3 ingredients in food processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half & half, 6 tablespoons syrup and vanilla in another bowl. Add to dry ingredients; stir until just combined.
Working quickly; drop batter in 3 mounds 1 heaping tablespoon per mount on top hot filling in each cup. Brush topping with melted butter and sprinkle with sugar & nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce heat to 375 degrees and bake until toppings are golden and just firm to touch about 10 – 15 minutes. Cool at least 15 minutes.
In medium bowl beat 1 cup on whipping cream with 3 tablespoons Cinnamon Pear Syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional Cinnamon Pear Syrup over