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Pear and Sundried Cherry Cobbler

6 servings

Ingredients for the Filling

1 cup cranberry juice
1 cup sundried tart cherries
6 Barlett pears
3/4 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cornstarch

Method for the Filling

Warm the cranberry juice in a saucepan and add the cherries. Simmer for a few minutes to allow the cherries to reconstitute. Remove the pan from the stove and drain the cherries, discarding the juice.

Peel, core and dice the pears. Combine the pears, sugar, cinnamon, cherries and cornstarch in a bowl and mix thoroughly. Divide the cobbler filling among 6 individual buttered and sugared ramekins.

Ingredients for the Topping

1 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup sugar
1 egg
1 cup milk
1 teaspoon vanilla
1/2 teaspoon lemon zest

Method for the Topping

Preheat oven to 350 F.

Sift the flour and the baking powder together into a bowl. Add the sugar, egg, milk, vanilla and lemon zest. Beat together just until combined. Pour the batter evenly over the filling and bake the cobblers about 15 to 20 minutes, or until golden brown.

Chef's Tip:
Julienne is a French culinary term for foods that have been finely shredded or cut into matchstick-length strips, as in the recipe above. It is also the name of a clear soup or consomme to which shredded vegetables have been added. The term was coined in the seventeenth century, and the delicate looking preparation was probably given its name in honor of a favorite lady.