- 8 Bosc pears, peeled, halved and cored
- 2 cups pear nectar
- 1 stick melted butter
- 2 cups biscuit mix
- 2 cups sugar
- 1 1/2 cups half-and-half
- Cinnamon sugar, for sprinkling
- Vanilla ice cream, for serving
- Pear Topping, recipe follows
Preheat the grill to medium-high heat and preheat the oven to 350 degrees F.
In a large resealable plastic bag, add the pears and pear nectar. Seal the bag, and marinate for 1 hour. Remove the pears from the marinade, reserving the marinade. Grill the pears for 5 minutes per side.
Put the melted butter in a 13 by 9-inch baking dish. In a medium bowl, combine the biscuit mix, sugar, and half-and-half. Pour the batter into baking dish over the butter. Arrange the pears on top. Do not stir the pears. Pour the reserved marinade over the top of the pears. Bake until lightly browned, about 45 to 55 minutes. Remove from the oven and sprinkle with cinnamon sugar and serve warm with ice cream and Pear Topping, if desired.
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 diced pears
- 1 tablespoon Pear Honey, recipe follows
In a medium skillet, over low heat, add the butter and sugar. Stir to combine, then add the pears and honey. Saute quickly until warm. Serve over the cobbler.
- 1 (20-ounce) can crushed pineapple with syrup
- 8 cups (about 3 pounds) peeled, cored, and chopped pears
- 10 cups sugar
- 1 tablespoon lemon juice
Mix all ingredients in a large saucepan over medium heat. Cook until the pears are tender and the mixture thickens, approximately 30 minutes. Pour into sterilized jars and seal while hot.
Yield: 12 to 16 half-pint jars