Growing up, one of my fondest Christmas traditions was watching the Charlie Brown Christmas special. Despite Linus’ heartfelt telling of the Christmas story, Schroeder’s upbeat Christmas medley, and Snoopy’s hilarious antics, the star of the show was the spindly, but proud, Charlie Brown Christmas tree. I am reminded of that tree each time I walk into our backyard to gather pears. Our little pear tree stands only a few inches taller than me and, believe me, that’s not saying much. One of the proudest moments of my youth was surpassing my 4 foot 11 1/2-inch (don’t forget the 1/2) mum. I stopped growing a few inches after that. Undeterred by its height challenges, our little pear tree bestows upon us about 50 pears per year. If we don’t pick the pears on time, the branches of the tree become so weighted down that they almost touch the ground. It’s the little tree that could.
Making the biscuits:
In a food processor, combine 1 2/3 cups all-purpose flour,
Cut 6 tablespoons (3/4 stick) unsalted, chilled butter into 1/2-inch cubes and add to the flour mixture. Process until the mixture forms coarse crumbs.
Preheat the oven to 350 degrees F.
Core and cut 2 pounds of Bartlett or Bosc pears into 1/2-inch slices. Place in a large bowl.
Bake for 40 to 45 minutes, or until the fruit mixture is bubbling and the biscuits are light golden brown. Cool the cobbler for 10 to 15 minutes before serving with whipped cream or vanilla ice cream.
Pear, Blueberry & Ginger Cobbler
Biscuit recipe adapted from epicurious.com
1 2/3 cups all-purpose flour
1 1/2 tsp ground ginger
3 tbsp sugar
1 1/2 tbsp baking powder
1/2 tsp salt
1 hard-boiled egg yolk, grated on a Microplane or small holes of box grater
6 tbsp (3/4 stick) unsalted, chilled butter, cut into 1/2-inch cubes
2/3 cup plus 1 tbsp heavy whipping cream
For the fruit mixture:
2 lb. Bartlett or Bosc pears, cored and cut into 1/2-inch thick slices
2 cups fresh or frozen blueberries
1/4 cup sugar
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
1 tbsp cornstarch
2 tbsp raw (turbinado) sugar
Whipped cream or vanilla ice cream
For the biscuits:
In a food processor, combine flour, ground ginger, sugar, baking powder, grated egg yolk, and salt. Pulse to combine. Add cubes of chilled butter to the flour mixture. Process until the mixture forms coarse crumbs. Pour 2/3 cup heavy whipping cream into the mixture and process until moist crumbs form. Take the dough out of the processor and place it on a floured work surface. Knead the dough about 4 times, just until the dough comes together. With a well-floured rolling pin, roll the dough into a 3/4-inch thick rectangle. Cut out eight 3-inch circles. Place the circles on a plate, cover, and chill until ready to use.