Ingredients
- Biscuits:
1 cup all purpose flour
2/3 cup stone-ground cornmeal (medium grind)
1/4 cup plus 3 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 3 tablespoons unsalted butter, melted
2/3 cup chilled heavy whipping cream
Pear Filling:
6 pounds firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears, peeled, cored, cut into 1/2- to 3/4-inch pieces (about 12 cups)
1 cup apple juice
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly grated nutmeg
2 tablespoons (1/4 stick) chilled unsalted butter, diced
1 1/2 cups dried wild blueberries (9 ounces)
Vanilla ice cream
Description
By Nancy Oakes And Pamela Mazzola Photograph By Tim Morris Apple Juice And Dried Blueberries Bring Subtle Sweetness To The Filling. Like Your Desserts Sweeter? Add One Or Two Tablespoons Of Sugar. See This Recipe In Our Heritage Feast Thanksgiving Menu. N
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter