- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1/2 cup Granulated Sugar
- 1 teaspoon Cornstarch
- 2 cups Fresh Cranberries
- 2 cups Melissa's Organic Starkrimson Pears -- about 2 or 3 pears; cut into bite size pieces
- 1 teaspoon Lemon Juice
Biscuit topping:
- 1 large Egg
- 3 tablespoons Unsalted Butter -- melted and cooled
- 1/4 cup Heavy Cream
- 1/2 cup All-Purpose Flour
- 1 tablespoon Granulated Sugar
- 1 teaspoon Baking Powder
- to taste, ground Cinnamon
- as needed, Vanilla Bean Ice Cream
Directions
Preheat oven to 400 degrees.
Combine sugar and cornstarch in a bowl. Blend in the pears and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, baking powder and cinnamon. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream. Makes about 6 servings.
Note:
I like to top with a dollop of whipped cream and shaved chocolate.
