Pear cobbler with hazelnut biscuits
Total time: 40 minutes, plus at least 1 hour chilling time
1 3/4cups 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
1. Stir 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.
2. Knead for just 10 seconds, then lightly flour the dough and pat it out to 1-inch thickness on a baking sheet. Cover with plastic wrap or wax paper and refrigerate for 1 to 8 hours.
3. Heat 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 recut to make a total of 8 biscuits. Arrange them at 2-inch intervals on a nonstick or parchment-lined baking sheet.
4. Brush 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.
5. Bake for 20 minutes, or until slightly tan and springy. Transfer the baking sheet to a rack to cool.
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
1. Melt the butter in a large skillet over high heat. Stir in the brown sugar. Add the pears and cook, stirring frequently, for 2 minutes.
2. Carefully 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.
3. Top 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. SodiumCopyright © 2015, Los Angeles Times