Cobbler with poached chai pears

desserts Baking sweet Christmas
Total: 1 hr 10 min. | Active: 40 min.
vegetarian

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.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Chai pears
2 litre water
2 tbsp sugar
½  vanilla pod, cut open lengthwise
1  organic lemon, strips cut off using a peeler
4 bag Chai Tea
6  pears, peeled
Cobbler mixture
230 g white flour
3 tsp baking powder
150 g cane sugar
1 pinch salt
¾ tsp cinnamon
120 g butter, cut into pieces, cold
1 ¾ dl buttermilk
60 g hazelnuts, coarsely chopped
To bake
  icing sugar *-*

How it's done

Chai pears

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.

Cobbler mixture

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.

To bake

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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