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Pear Cobbler With Dried Blueberries And Stone-Ground Corn Biscuits

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 cup all purpose flour

2/3 cup stone-ground cornmeal (medium grind)

1/4 cup plus 3 tablespoons sugar, divided

2 teaspoons baking powder

1/2 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 3 tablespoons unsalted butter, melted

2/3 cup chilled heavy whipping cream

6 pounds firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears, peeled, cored, cut into 1/2- to 3/4-inch pieces (about 12 cups)

1 cup apple juice

1/4 cup fresh lemon juice

3 tablespoons cornstarch

1 teaspoon (scant) coarse kosher salt

1/2 teaspoon freshly grated nutmeg

2 tablespoons (1/4 stick) chilled unsalted butter, diced

1 1/2 cups dried wild blueberries (9 ounces)

Vanilla ice cream

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