Grand Marnier Liqueur Pear and Apple Cobbler: Well very interesting comments from my husband on this one. He like the top crust on the Pear Cobbler better than on the Peach Cobbler and really likes the dried currants(or baby sweet raisins) in the Pear Cobbler. But he prefers actual cooked peaches over the cooked pears. So, next time, I may try the recipe for the Pear Cobbler but use peaches instead. It will take me a few minutes to get the recipe for this one. What I did here, is no where close to the recipe I initially started with. Grand Marnier Liqueur Pear and Apple Cobbler: Ingredients: Topping: 1 cup of light brown sugar 1 cup all purpose flour 1/2 cup GROUND walnuts- Use food processor 2 teaspoons ground cinnamon 1 stick unsalted butter cut in chunks. Filling: 1/2 stick butter 1 lb (about 4) Granny Smith Apples (pealed, cored and sliced) 1 lb (about 4) Bartlett Pears (pealed, cored and sliced) 1 cup dried currants (or raisins if you dont have currants, but currants are best) 1/2 cup dark brown sugar 2 1/8 teaspoons ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg 1/2 cup honey 3 Tablespoons Grand Marnier Liqueur 1/4 cup Grand Marnier Liqueur 2 Tablespoons cornstarch Preheat oven to 375 degrees In a bowl, combine sugar, flour, ground walnuts,cinnamon, cut in 1 stick of butter with a pastry cutter. Set aside. in a large container combine apples, pears, currants, sugar, cinnamon, ground cloves, nutmeg, 1/2 cup honey, 3 tablespoons Grand Marnier Liqueur. Mix to coat fruit. Melt 1/2 stick butter in a large 12 inch Iron skillet. Put fruit mixture into iron skillet and heat fro about 5 minutes. Mix cornstarch into the 1/4 cup of Grand Marnier Liqueur and pour onto the hot fruit. stir in gently. Remove the fruit from the heat, add the topping by pinches, to cover the entire surface. Bake 45 minutes~ use a timer! NOTE: This topping is darker than most cobblers due to coloration from the Grand Marnier Liqueur. It is DELICIOUS, so dont think you have burnt the topping.
Posted on: Sun, 07 Sep 2014 20:26:56 +0000
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