Almondine Pear Cobbler

Heat oven to 425°F (220°C). Grease an 8-inch square glass baking dish; set aside. For Fruit Filling: In a large bowl, combine pears, water, liqueur, sugar and cornstarch; mix well. Spoon into prepared baking dish. Bake for 10 minutes. For Topping: In a medium bowl, combine corn meal flour, 1/4 cup sugar, almonds, baking powder and salt; using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together egg and milk; stir into cornmeal mixture until moistened. Drop by rounded teaspoonfuls onto hot fruit mixture. Sprinkle with 1 tablespoon sugar. Bake 15 to 18 minutes or until golden brown. Serve warm with vanilla ice cream or sweetened whipped cream, if desired.