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    Pear and Dried Blueberry Cobbler

    Source of Recipe


    List of Ingredients



    1 Cup Graceland dried blueberries
    4 Lbs. 1/2 thick, peeled,cored, pear slices
    1/2 Cup Sugar
    2 Tbls. Fresh lemon juice
    2 Tbls. Cornstarch
    Vanilla Ice Cream
    Melted butter, Additional sugar


    2 1/4 Cups Flour
    3 Tbls. Sugar
    1 1/2 tsp. Baking powder
    1/2 tsp. Salt
    1 Cup plus 4 Tbls. (about)
    Chilled whipping cream

    FRUIT: Preheat oven to 350 degrees. Butter 13x9x2" baking dish. Place Graceland dried blueberries in large bowl. Add enough hot water to cover, let stand 15 minutes, drain and return to same bowl. Add pear slices, sugar, fresh lemon juice and cornstarch. Toss well. Transfer fruit to prepared dish.

    BISCUITS: Combine flour, 3 tablespoons sugar, baking powder and salt in large bowl. Mix in 1 cup plus 2 tablespoons whipping cream. Mix in more whipping cream by tablespoonfuls if necessary to form smooth dough. Roll out dough on lightly floured surface to 1/2" thickness. Cut out biscuits using 2 1/2" round cookie cutter. Dip tops of biscuits into melted butter, then into sugar. Arrange biscuits, sugar side up, atop fruit. Bake until fruit bubbles and biscuits are golden brown, about 50 minutes. Cool cobbler slightly. Serve with ice cream.





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