+
0 (0)

Categories: Best recipes, Desserts

Pear cobbler with hazelnut biscuits

Pear cobbler with hazelnut biscuits
Bryan Chan / Los Angeles Times

Just as the days are getting shorter and cooler and our desire to fire up the oven is kicking into gear, here comes a terrific crop of new baking books. With entries from Sherry Yard, Rose Levy Beranbaum, Pascal Rigo, ... Read more

Total time: 40 minutes, plus at least 1 hour chilling time | Serves 8
Note: From "American Desserts" by Wayne Harley Brachman.

Hazelnut biscuits

  • 1 3/4 cups cake flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup skinned, roasted and coarsely chopped hazelnuts
  • 1/2 cup (1 stick) cold butter, cut into pea-size bits
  • 1/2 cup heavy cream
  • 1/4 cup hazelnut liqueur
  • 1 egg white mixed with 1 tablespoon hazelnut liqueur
  • 3 tablespoons finely chopped hazelnuts
  • 1 1/2 tablespoons coarse-grain or granulated sugar, for sprinkling

Step 1Stir together the flour, sugar, baking powder, salt and coarsely chopped hazelnuts in a large bowl. Using a pastry blender, a mixer with the flat beater attachment or your fingertips, work in the butter until the mixture resembles coarse meal. Mix in the cream and hazelnut liqueur to form a soft dough.

Step 2Knead for just 10 seconds, then lightly flour the dough and pat it out on a baking sheet in a 1-inch-thick layer. Cover with plastic wrap or wax paper and refrigerate for for 1 to 8 hours.

Step 3Heat the oven to 375 degrees, placing a rack in the middle position. Uncover the dough, and use a round cutter to cut out 2 1/4-inch biscuits. Pat the scraps together and re-cut to make a total of 8 biscuits. Arrange them at 2-inch intervals on a nonstick or parchment-lined baking sheet.

Step 4Brush a light coating of egg wash on the biscuits. Sprinkle 1 teaspoon of the finely chopped hazelnuts and one-half teaspoon sugar on each biscuit.

Step 5Bake for 20 minutes, or until slightly tanned and springy. Transfer the baking sheet to a rack to cool.

Pear filling

  • 3 tablespoons unsalted butter
  • 3/4 cup light brown sugar, lightly packed
  • 2 pounds Bartlett or Anjou pears, peeled, cored and cut into eighths
  • 1/2 cup sweet Marsala wine
  • 1/2 cup whipping cream

Step 1Melt the butter in a large skillet over high heat. Stir in the brown sugar. Add the pears and cook, stirring frequently, for 2 minutes.

Step 2Carefully add the Marsala, standing away from the pan, as the mixture may start to flame. After 2 minutes, any flames should subside. Add the cream and cook for 3 more minutes to thicken.

Step 3Top with the biscuits and serve immediately.

Each serving:
649 calories; 6 grams protein; 76 grams carbohydrates; 4 grams fiber; 34 grams fat; 17 grams saturated fat; 83 mg. cholesterol; 276 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Best recipes
Buttermilk biscuits and burnt orange honey butter
Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)
Mushroom braised short ribs
Banana cream pie