Raspberry-Pear Custard Cobbler (Gluten-Free)

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

This is my recipe and, as such, is still in process.

subheading: Custard:

6 egg yolks

½ cup sugar

1 ¼ cup milk

Tsp vanilla

subheading: Dough:

1 ½ c. g-f baking flour

2 to 3 T of butter until crumbly

¼ c of brown sugar

1 tsp baking powder

½ tsp salt

2 slightly beaten eggs

½ c plain Greek yogurt

A slosh of milk; ¼ to ⅓ cup

subheading: Filling:

6 pears

2 T butter

2 T to ⅓ c brown sugar

Grand Marnier (or other liquor) to taste

Raspberries

Sugar

Maybe cinnamon

subheading: Make the custard:

Heat eggs & sugar in top of double boiler

Add milk, heat until thickened

Remove from heat (will thicken more as it cools)

Add vanilla

subheading: Make the dough:

Cut flour with 2 to 3 T of butter until crumbly

Work in brown sugar

Add baking powder, salt

Mix well

Stir in eggs, yogurt, milk if needed

Mix just until blended

subheading: Make the filling:

Peel, core and slice pears

Put in a cast iron skillet that's been heating with 2 T of butter

Cook for 10 minutes or so

Add more butter and Grand Marnier (or other liquor to taste)

subheading: Assemble the Cobbler:

Put raspberries in centre on top of pears; dust with sugar

Pour custard leaving some for topping sauce

Using a big spoon, scoop dough around the edges of the pan; sprinkle with sugar

subheading: Bake and serve:

Bake at 425 for 20 minutes; lower heat to 325 until dough is cooked. Don't allow juices to dry up!

Serve with leftover custard sauce

Needs a lot of liquid from the fruit to keep its juiciness especially because the cast iron pan keeps cooking after you've taken it out of the oven.

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