Pear Cobbler with Lemon-Infused Figs

8 ounces Valley Fig Growers Mission or Calimyrna figs, stems removed
⅓ cupGranulated sugar
⅓ cupBrown sugar, packed
3 tablespoonsLemon juice
¾ teaspoonFinely grated lemon peel
1 teaspoonGround cinnamon
2 tablespoonsCornstarch, mixed with 2 tablespoons of water
2 poundsFirm, ripe pears
1Prepared refrigerated or frozen pastry for 9" pie, or sheet of frozen puff pastry
1 tablespoonGranulated sugar
⅓ cupChopped walnuts


Slice figs. In large saucepan, combine figs, sugars, lemon juice and peel, cinnamon and 2 tablespoons water.

Bring to boil over medium-high heat and stir to dissolve sugar. Stir in cornstarch mixture and cook until slightly thickened.

Core, peel and slice pears about 1/2' thick.

Remove fig mixture from heat and stir in pears.

Turn into 2-quart baking dish such as 8-inch square baking pan or 9- x 2-inch round cake pan.

Bring pastry to room temperature according to package directions. With 2 1/2- to 3-inch cookie or biscuit cutter, cut pastry into 9 to 12 pieces. Arrange pastry, slightly overlapping, on filling. (Or cut pastry into decorative shapes.)

Combine topping ingredients and sprinkle over pastry.

Bake in preheated 400F oven for 20 to 25 minutes or until filling is bubbly and crust is golden.

Serve warm or at room temperature, with vanilla ice cream, if desired.

Amaretto Variation:
Omit lemon peel and cinnamon. Replace lemon juice with amaretto. Replace walnuts with almonds.

Maple Cream With Pecans Variation:
Reduce granulated sugar to 1/4 cup and replace brown sugar with 1/2 cup maple syrup. Omit lemon juice, lemon peel, cinnamon and water.

Copyright 2003-2018 by Savor California. All rights reserved.