Persimmons, pears, and ginger are a match made in dessert flavor heaven in this delicious fruit cobbler recipe. Things only get better when you add a homemade boozy custard sauce!

Scott Peacock
Source: Better Homes and Gardens
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Ingredients

Crumble Topping
Fruit Base
Brandied Custard Sauce

Directions

Instructions Checklist
  • Preheat oven to 375°F. Butter a 2-qt. rectangular baking dish; set aside. For crumble topping: In a large bowl whisk together flour, cornmeal, sugar, ground ginger, and salt. Using your fingers or a pastry blender, work butter into flour mixture past the crumbly stage until mixture just begins to cling together. (If making ahead, store in an airtight container chilled up to 1 week or frozen 1 month.)

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  • For fruit base: In a large bowl toss together pears, persimmons, crystallized ginger, and lemon juice. In a small bowl combine sugar, flour, salt, nutmeg, and pepper. Sprinkle sugar mixture over fruit mixture; toss to combine. Transfer to prepared baking dish. Top with crumble topping, breaking up large pieces to cover surface.

  • Cover with parchment paper, then foil. Transfer baking dish to a baking sheet lined with foil. Bake 20 minutes. Carefully remove foil and parchment. Bake 1 hour more or until top is golden and filling is bubbly. Cool 30 minutes before serving.

  • For brandied custard sauce: In a medium saucepan simmer milk and vanilla bean to just below boiling. Remove from heat; let stand, covered, 10 minutes. Meanwhile, in a large heatproof bowl whisk together egg yolks and sugar. Remove vanilla bean from milk. Slowly pour milk into yolk mixture, whisking constantly. Return to saucepan. Cook over medium heat, stirring constantly, until custard coats the back of a spoon (do not boil). Remove from heat; stir in heavy cream. Strain through a fine-mesh sieve; stir in brandy, vanilla, and salt. Cool slightly. (May be chilled up to 24 hours.) Serve over cobbler.

Vanilla Custard Sauce:

Heat 1/2 cup milk and 1 vanilla bean, twisted to bruise and release essence, but not split, in a small saucepan to just below boiling. Remove from heat and allow to stand, covered, for 10 minutes. While milk is steeping, whisk together 3 egg yolks and 3 tablespoons sugar. Remove the vanilla bean, and slowly whisk hot milk into the yolk mixture. Transfer back to the saucepan and return to heat. Cook over medium heat, stirring constantly, until the custard coats the back of a spoon (do not boil). Remove from heat and stir in 1/2 cup heavy cream. Pour through a fine mesh sieve and stir in 1 to 2 tablespoons brandy or bourbon (if desired), 1/4 teaspoon vanilla, and 1/8 teaspoon salt. Cool slightly, then cover and chill.

Nutrition Facts

365 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 34 mg cholesterol; 135 mg sodium. 230 mg potassium; 61 g carbohydrates; 4 g fiber; 38 g sugar; 3 g protein; 1 g trans fatty acid; 659 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 55 mcg folate; 0 mcg vitamin b12; 18 mg calcium; 1 mg iron;

Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/08/2017
Grea dessert! Very unique with use of corn meal in topping! The pepper and other spices are really good!