3 cups Bartlett pears (peeled, cored, macedone) 1 cup dark brown sugar ¼ c bourbon 1 tsp lemon juice 2 tbsp butter Streusel topping (as needed)
In a preheated skillet over medium high heat, caramelized the diced pear with the butter in small batches and place in individual ramekins or an appropriate sized casserole. Once the pear is finished and distributed evenly to the baking dishes melt the remaining butter over medium low heat and add the brown sugar. Dissolve the brown sugar stirring constantly and flame with the bourbon. Add the lemon juice and pour warm caramel evenly over diced pears. Top generously with streusel topping. Bake at 425 degrees until top is golden and cobbler is bubbling. Serve hot.
Streusel Topping 1 ½ c all purpose flour 4 oz butter (softened) ½ c brown sugar ½ tsp nutmeg 1 tsp ground cinnamon 1 tsp vanilla extract
Sift flour, brown sugar, nutmeg, and cinnamon together. Add butter and vanilla and cut in until mixture resembles course meal.
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