Rating: 5 stars
4 Ratings
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  • 5 star values: 4

The brandy imparts a great flavor to this simple dessert, but you can substitute 1/4 cup apple juice, and 1 teaspoon vanilla extract if you prefer. Be sure to use very ripe pears so you don't end up with crunchy or overly firm fruit in the cobbler.

Linda West Eckhardt
Recipe by Cooking Light January 2000

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Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Drizzle the bottom of a 13 x 9-inch baking dish with 1 1/2 tablespoons butter. Arrange pear halves in 3 rows, cut sides down, over the butter. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, 1/2 cup granulated sugar, baking powder, and salt in a small bowl. Add 1 1/2 tablespoons butter, milk, and brandy, and stir until well-blended. Spoon the batter around the pear halves. Combine 1/2 cup granulated sugar, brown sugar, and lemon rind; sprinkle over pear halves. Bake at 400° for 30 minutes or until bubbly.

Nutrition Facts

250 calories; calories from fat 16%; fat 4.5g; saturated fat 2.5g; mono fat 1.2g; poly fat 0.3g; protein 2g; carbohydrates 52.9g; fiber 1.9g; cholesterol 10mg; iron 1mg; sodium 229mg; calcium 55mg.
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