• 10servings
  • 130minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 Bosc pears, peeled, halved and cored

  2. 2 cups pear nectar

  3. 1 stick melted butter

  4. 2 cups biscuit mix

  5. 2 cups sugar

  6. 1 1/2 cups half-and-half

  7. Cinnamon sugar, for sprinkling

  8. Vanilla ice cream, for serving

  9. Pear Topping, recipe follows

  10. 2 tablespoons butter

  11. 2 tablespoons brown sugar

  12. 2 diced pears

  13. 1 tablespoon Pear Honey, recipe follows

  14. 1 (20-ounce) can crushed pineapple with syrup

  15. 8 cups (about 3 pounds) peeled, cored, and chopped pears

  16. 10 cups sugar

  17. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat the grill to medium-high heat and preheat the oven to 350 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Yield: 12 to 16 half-pint jars


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