- Pear Cobbler
Yield: 16 servings
2 tablespoons brandy
1/2 cup raisins
4 1/4 cups water
1/4 cup apple juice concentrate
1 cinnamon stick
6 Bosc pears
3 to 4 cloves
2 tablespoons agar flakes
2 cups Grape-Nuts
1/2 cup apple juice concentrate
8 egg whites
1 teaspoon cream of tartar
2 packets sugar substitute
2 teaspoons vanilla
Preheat the oven to 350F. Put the brandy and raisins into a saucepan
with 11/2 cups of water. Bring this to a boil. Remove this from the
heat and let soak until they are called for in the recipe.
Combine 2 3/4 cups of water, the juice concentrate, and cinnamon
stick in a large saucepan. Bring this to a boil and lower the heat.
Halve, core, and peel the pears and place them in the water. Bring
to a gentle boil, cover, and continue cooking for 20 minutes. Do
not let the pears become mushy. Remove from the heat and add the
cloves to the poaching liquid. Refrigerate.
Mix the Grape-Nuts and apple juice concentrate. Pat this into the
71/2 3 12-inch Pyrex dish. Bake for 10 minutes. Let the
crust cool before filling with the fruit.
Drain the liquid from the pears into a saucepan. Then drain the
liquid from the soaked raisins and add this to the pear "juice"
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
the pieces along with the raisins over the crust. Pour the warm
liquid over the fruit and let this cool and set in the refrigerator.
Whip the egg whites until frothy. Add the cream of tartar and continue whipping the whites until they are stiff but not dry. Add
the sugar substitute and the vanilla. Beat until firm. Spread this
10 to 12 minutes in a preheated
400F. oven, or until nicely browned.
