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This fruity cobbler will warm the cockles of your heart on frosty days. The pears are cooked in a chai spiced poaching liquid and baked with a cinnamon cobbler mixture and crunchy hazelnuts, giving this dessert an autumnal flavour. This simple dish is best served lukewarm with an extra dollop of whipped cream.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One ovenproof dish (holding approx. 2 l), greased.
How it's done
Bring the water, sugar, vanilla and lemon zest to the boil in a large pan while stirring. Add the tea bags, leave to steep for approx. 5 mins., remove. Add the pears, cover and simmer for approx. 15 mins. until soft. Carefully remove the pears, drain.
Mix the flour, baking powder, sugar, salt and cinnamon in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the buttermilk, mix quickly to form a soft dough – do not knead. Arrange the pears in the prepared dish. Place the cobbler mixture next to the pears in the dish, top with the hazelnuts.
Approx. 30 mins. in the centre of an oven preheated to 180°C.
Remove from the oven, dust with icing sugar.
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