Ingredients Jump to Instructions ↓

  1. Pear Cobbler

  2. Yield: 16 servings

  3. 2 tablespoons brandy

  4. 1/2 cup raisins

  5. 4 1/4 cups water

  6. 1/4 cup apple juice concentrate

  7. 1 cinnamon stick

  8. 6 Bosc pears

  9. 3 to 4 cloves

  10. 2 tablespoons agar flakes

  11. 2 cups Grape-Nuts

  12. 1/2 cup apple juice concentrate

  13. 8 egg whites

  14. 1 teaspoon cream of tartar

  15. 2 packets sugar substitute

  16. 2 teaspoons vanilla

  17. Preheat the oven to 350F. Put the brandy and raisins into a saucepan

  18. with 11/2 cups of water. Bring this to a boil. Remove this from the

  19. heat and let soak until they are called for in the recipe.

  20. Combine 2 3/4 cups of water, the juice concentrate, and cinnamon

  21. stick in a large saucepan. Bring this to a boil and lower the heat.

  22. Halve, core, and peel the pears and place them in the water. Bring

  23. to a gentle boil, cover, and continue cooking for 20 minutes. Do

  24. not let the pears become mushy. Remove from the heat and add the

  25. cloves to the poaching liquid. Refrigerate.

  26. Mix the Grape-Nuts and apple juice concentrate. Pat this into the

  27. 71/2 3 12-inch Pyrex dish. Bake for 10 minutes. Let the

  28. crust cool before filling with the fruit.

  29. Drain the liquid from the pears into a saucepan. Then drain the

  30. liquid from the soaked raisins and add this to the pear "juice"

  31. until you have 3 cups of combined liquid. Add the agar flakes and slowly heat until the agar is dissolved. Dice the pears and place

  32. the pieces along with the raisins over the crust. Pour the warm

  33. liquid over the fruit and let this cool and set in the refrigerator.

  34. Whip the egg whites until frothy. Add the cream of tartar and continue whipping the whites until they are stiff but not dry. Add

  35. the sugar substitute and the vanilla. Beat until firm. Spread this

  36. 10 to 12 minutes in a preheated

  37. 400F. oven, or until nicely browned.


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