Pear Cobbler with Prunes and Armagnac

Name: Pear Cobbler with Prunes and Armagnac
Cuisine: United States
Ingredients: 2 teaspoons baking powder; ¼ teaspoon salt; 2 tablespoons unsalted butter, melted; 6 tablespoons milk; Crème fraîche or Devonshire double cream (optional); 2 tablespoons superfine sugar; Crème fraîche or Devonshire double cream (optional); 1 cup pitted prunes; ½ cup Armagnac; 8 ripe pears; 4 tablespoons unsalted butter; ¾ cup granulated sugar; 1 tablespoon freshly squeezed lemon juice; 1 cup all-purpose flour; 2 tablespoons granulated sugar

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Here’s an easy, all-American dessert from Susan Lifrieri, the pastry chef of the Manhattan Ocean Club in New York City.

Ingredients

Filling

1 cup pitted prunes
½ cup Armagnac
8 ripe

Americas
United States
New York
Dinner
Dessert
Vegetarian

Method

For the filling: Marinate the prunes in the Armagnac for 1 or 2 days, or until soft.
Peel, core, and slice the pears into pieces ¼ inch thick. Heat a skillet over moderate heat and melt 2 tablespoons butter and ¼ cup sugar. Add the pear slices and sauté them until they are glazed with the sugar, about 2 minutes. Add the liquid from the prunes and cook