Baked Pear Cobbler with Mascarpone Creme

34 State - Historic Luxury Suites

34 State Street , Skaneateles, 13152 États-Unis


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • juice from 1/2 lemon
  • 1 teaspoon light brown sugar
  • 1 teaspoon cornstarch
  • pinch of ginger
  • pinch of nutmeg
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 3 tablespoons oats
  • 2 tablespoons chopped toasted pecans
  • 1/4 cup melted butter
  • 3 tablespoons creme fraiche
  • 3 tablespoons mascarpone
  • 2 teaspoon sugar
  • sprinkle of powdered sugar
  • splash of vanilla


  1. Preheat oven to 400 degrees
  2. Peel pears, halve lengthwise and hollow out flesh to make bowl for filling
  3. Place 4 pear halves cut side down on baking sheet lined with parchment paper
  4. Coarsely chop remaining pear and pear flesh and add to small bowl
  5. Squeeze juice from 1/2 lemon over chopped pears
  6. Add next 5 ingredients to chopped pears and gently mix, add mixture to 6" buttered ramekin
  7. In small bowl combine flour, sugar, oats, pecans and melted butter and mix with fork
  8. Sprinkle mixture over chopped pears and bake in oven for 25 minutes or until top is lightly browned
  9. Cut pie crust into 4 rectangles and mould over halved pears and trim excess pie crust
  10. Brush moulded pie crusts with milk
  11. Using remaining scraps of pie crusts cut out leaf shapes and use milk to glue them to top of pears
  12. Bake in oven for 15-20 minutes until golden brown
  13. Remove cobbler and pear halves when golden brown and let rest for 5 minutes
  14. In small bowl mix creme fraiche, mascarpone, sugar and vanilla
  15. Place pear halves cut side up on serving dish and fill cavity with cobbler keeping crumbles on top
  16. Place a dollop of mascapone creme on plate and swirl with spoon
  17. Sprinkle pear with powdered sugar
About this recipe:

Baked Pear Cobbler with Mascarpone Creme