Feed Your Family For £20...In A Hurry! The Cookbook

Halogen baked Pear and Pecan Cobbler

An easy bake that's perfect for pudding or with a cuppa

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Yields8 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 6 Pears
 200 g Sugar
 200 g Plain flour
 2 tsp Baking powder
 2 tsp Cinnamin
 ¼ tsp Salt
 1 Egg
 160 ml Milk
 80 g Butter
 1 Handful of Pecans (optional)
 2 tbsp Lemon juice

1

Slice and de-core the pears,place in a bowl, sprinkle over the lemon juice and 1/3 of the sugar and set aside

2

Combine all the dry ingredients-flour,baking powder,sugar,cinnamin,and salt

3

Whisk the milk and egg together and slowly combine with the dry ingredients till you form a batter - thick like double cream

4

Melt the butter in the baking dish your going to use

5

Pour the batter over the butter but don't stir

6

Spoon the pears onto the batter. Do not stir

7

Chop and scatter over your pecans -leave a few whole for decoration. Don't stir

8

Bake in the Halogen oven at 175° for 55-65mns. Cover with foil after 20 mins to prevent the top from burning. If you think it's undercooked then continue cooking for a further 20 mns

9

Serve warm with custard, ice cream, pouring cream or plain yoghurt

10

You can peel the pears if you want. I didn't so they would hold their shape better.
This can be baked in a conventional oven using the same temp and times above.

Category

Ingredients

 6 Pears
 200 g Sugar
 200 g Plain flour
 2 tsp Baking powder
 2 tsp Cinnamin
 ¼ tsp Salt
 1 Egg
 160 ml Milk
 80 g Butter
 1 Handful of Pecans (optional)
 2 tbsp Lemon juice

Directions

1

Slice and de-core the pears,place in a bowl, sprinkle over the lemon juice and 1/3 of the sugar and set aside

2

Combine all the dry ingredients-flour,baking powder,sugar,cinnamin,and salt

3

Whisk the milk and egg together and slowly combine with the dry ingredients till you form a batter - thick like double cream

4

Melt the butter in the baking dish your going to use

5

Pour the batter over the butter but don't stir

6

Spoon the pears onto the batter. Do not stir

7

Chop and scatter over your pecans -leave a few whole for decoration. Don't stir

8

Bake in the Halogen oven at 175° for 55-65mns. Cover with foil after 20 mins to prevent the top from burning. If you think it's undercooked then continue cooking for a further 20 mns

9

Serve warm with custard, ice cream, pouring cream or plain yoghurt

10

You can peel the pears if you want. I didn't so they would hold their shape better.
This can be baked in a conventional oven using the same temp and times above.

Halogen baked Pear and Pecan Cobbler

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