Biscuits

2 cup flour

4 teaspoons baking powder

1 Tablespoon of sugar

1/2 cup butter

2/3 cup milk

1/4 cup of crystallized ginger chopped fine.

We recently acquired a gourmet English restaurant in the area. They used pears with crystallized ginger biscuits in their cobbler. I liked it very much. The second time I had it they placed a tiny square, perhaps 1″x1″x very thin chocolate under the biscuit. I liked it better with out the chocolate but you might try it both ways and see what you think.

Peach filling

1/2 cup sugar

2 teaspoons vanilla

2 teaspoons lemon juice

1 Tablespoon flour

1 dozen peaches, peeled and sliced

Mix the sugar, vanilla, lemon juice and flour well. Then add peach slices and mix to coat.

Pear filling

1 teaspoon orange peel

1/2 teaspoon cinnamon

1 Tablespoon flour

1/2 cup sugar

12 pears, peeled and sliced

Mix orange peel, cinnamon, flour and sugar. Add pear slices and mix to coat.

Divide either your peach or pear filling among 12 cobbler cups. Cook at 350 about 20 minutes. Spoon biscuit filling on to top of fruit and cook about 10-15 minutes longer until biscuits just start to brown.

Top with a spoonful of whipped cream if desired.

Fruit cobblers were first made in America in the western part of the nation where they were served as breakfast. It wasn’t until the early 1900s they they began to migrate to the dessert menu. The name cobbler for cooked fruit pies with crusts came into use in 1864 in a Yale Literary Magazine in a list of things to be given up during training.

Ingredients:
3/4 stick of melted butter
1 cup flour
2 teaspoons baking powder
pinch of salt
pinch of nutmeg
1/2 cup sugar
2/3 cup milk
2 cups of blueberries

Mix everything but the blueberries until all the lumps are gone.
Divide the blue berries among 6 ramkins,
then divide batter over the blueberries filling up the ramkins about 3/4′s full.
bake at 375′F until a knife inserted in the middle comes out clean about 15 minutes.

makes 6