Sweet, Heavy, Hot Pear-Apple Cobbler Recipe from 660 at the Angler's

Categories: Recipes
CobblerFinish.jpg
Photo by Riki Altman
More tempting than an escort
​"Sweet, heavy and hot" is how Giorgio Rapicavoli, the chef at 660 at the Angler's, described his cobbler in an interview last summer so we had to taste it for ourselves now that the temperatures have dropped a bit. The guy was right: Though not a traditional version, this dessert was an orgasm in a bowl, especially when served just out of the oven and topped with a scoop of vanilla ice cream, then glazed with salty, gooey caramel.

Thank us later for sharing this easy-to-make, swoon-worthy recipe with you. [Guys, it's a guaranteed panty dropper. Whip this one out for Valentine's Day and she'll go gaga.] We've supplied step-by-step photos after the jump for you voyeurs...

Pear-Apple Cobbler

Serves 2

Filling
2 tsp. flour 
4 oz. dark brown sugar
1 pear (Bartlett or Anjou recommended)
1 McIntosh apple
½ tsp. vanilla extract
1 oz. pear brandy (Xanté recommended)
pinch salt
½ lemon

Streusel Topping
1/3 cup dark brown sugar
4 oz. butter, softened
6 oz. flour

Salted Caramel Sauce
1 cup sugar
Water
½ cup cream
½ tsp. sea salt
1 ½ Tbs. butter

Vanilla ice cream

CobblerIngredients.jpg
Photo by Riki Altman
All the fixin's
Directions: Core and peel pears and apple and soak in water with a touch of lemon to prevent oxidizing. Cut both fruits in half, then dice each half into nine equal pieces. 
CobblerCutApples.jpg
Photo by Riki Altman
Rapicavoli doesn't cut corners with his cobbler
Place inside a bowl and mix with 4 ounces of brown sugar, brandy, vanilla, and a pinch of salt. Add a light coating of flour (about 2 teaspoons) and mix again until all pieces are coated evenly. Divide into oven-safe bowls and set aside.

CobblerApples.jpg
Photo by Riki Altman
Mmm. Apples and pears and sugar. Oh my.
Now you'll make the streusel topping. In another bowl, mix brown sugar, butter, and 6 ounces of flour. Mix by hand until a paste forms. Roll it into a ball and tear off chunks. Top the oven-safe bowls with the streusel bits and bake at 350 degrees for 30 to 45 minutes. 

CobblerTopping.jpg
Photo by Riki Altman
Large, crumbled streusel bits
While that is cooking, prepare the caramel. In a large, heavy skillet, cook sugar over medium heat, swirling the pan occasionally until sugar completely dissolves and syrup is light amber color (about 8 minutes). Add butter. Remove pan from heat and gradually whisk in cream. (Mixture will bubble vigorously). Whisk till smooth and add salt. Let cool until warm. 

To serve, top the cobbler with a scoop of ice cream and a hearty drizzle of caramel. And, if you can find them in a store and you aren't deathly allergic, you can also add a sprinkling of candied pecans and/or walnuts. Then call us and we'll come right over with our trench coats on.


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2 comments
RestaurantCritic
RestaurantCritic

It looks as good as it tastes!!!! 660 is a great restaurant.

SOBE Delicious
SOBE Delicious

It is absolutely amazing and one of the best deserts at 660 restaurant. YUMMMMMY

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