Thanksgiving Recipe: Sam Sifton’s Pear Cobbler with Lemon Zest and Candied Ginger
Well, I was right about the pear cobbler. It’s divine. I made it at 7 o’clock in the morning, and we ate it for breakfast still warm from the oven with a drizzle of heavy cream. L went back and forth between me and E for bites until both our bowls were empty. The pears were tender and sweet, the lemon zest subtly underscoring the candied ginger in just the right away. The biscuit topping was moist and crumbly, the kind you could eat all by itself.
The thing is, I’m not a huge pumpkin pie person. Apple betty is and probably always will be my favorite fall dessert, and I’m always thrilled to see it show up at Thanksgiving. As for pies, I’d rather eat pecan pie than pumpkin (although this year, I’m thinking I’ll give this caramel-spiked pumpkin pie a whirl).
The verdict? This is a great dessert to place next to the pumpkin pie. Or to eat any other time. Even for breakfast.
I made this in a 9-inch square baking dish instead of an 8-inch dish, and I used a full 3 pounds of pears in order to fill that extra square inch. I probably could have used more.
The only variation I might suggest is, if you’re not into candied ginger and lemon zest, use a teaspoon of ground cinnamon instead. This would be a more familiar flavor. Personally, I agree with Sifton, who says the candied ginger “will yield a fragrance and fiery excellence that is very close to fancy grade.”
Sam Sifton’s Pear Cobbler with Lemon Zest and Candied Ginger
adapted from Thanksgiving: How to Cook It Well
2-1/2 to 3 pounds pears
1/2 cup plus 3 tablespoons sugar (I used evaporated cane juice; I think brown sugar would also be nice in this)
Juice of half a lemon (about 1 tablespoon)
Zest of 1 lemon
2 tablespoons diced candied ginger
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher or fine grain sea salt
6 tablespoons unsalted butter, cold
1 large egg
1/2 cup whole milk
Preheat the oven to 425° and spray an 8- or 9-inch square baking dish with oil.
Peel, core, and slice the pears into wedges.
In a large bowl, toss the pears with the sugar, lemon juice, and lemon zest until well-coated.
In a medium bowl, whisk together the flour, baking powder, and salt. Cut the butter into small dice, and using two sharp knives or a pastry blender, cut the butter into the flour until it resembles coarse crumbs.
In a small bowl, whisk together the egg and milk. Pour the wet ingredients into the dry, and use a wooden spoon to mix until just combined, forming a lumpy dough.
Using a teaspoon or your hands, drop small lumps of the dough onto the pears, creating a layer of dough pieces evenly over the top. Sprinkle with the 3 remaining tablespoons of sugar.
Bake 30-40 minutes, until the top is golden brown and baked through. Cool 10 minutes or so before serving.
Serve with a drizzle of heavy cream or some vanilla ice cream.
Makes 6 large or 9 small servings.
Here’s the printable recipe! Enjoy!
