As you all know by now, The William Henry Miller Inn serves homemade desserts on the sideboard in the Dining Room each night.
Since we have so many corporate travelers who are never sure what time they’ll arrive, the sideboard serves us well all night long.
We do try to have an assortment: not just all chocolate (although is there a problem with that??) but perhaps lemon bars or apple crisp or pumpkin bars or pie in the fall and, of course, several kinds of cookies.
One of Dave’s new specialties is homemade crackers so guests may find some delicious New York State cheese with apples served with parmesan and black pepper crackers.
Yesterday as I started to prepare for last night’s spread, I thought that along with a fresh banana cake with vanilla butter cream and puckery lemon bars, peach cobbler might be a good addition. So I have the cobbler half way made when the sudden realization hits me…..where are the peaches I was planning on using?
Plan B. We had rhubarb. We had some leftover poached pears. The solution was Rhubarb/Pear Cobbler.
Ordinarily I wouldn’t have posted this to Eight Broads but when two guests asked for it for breakfast
I thought this might be important. Our offered fruit dish was fresh honeydew with homemade lime ice cream. Their “fruit of choice” was the Cobbler topped with the ice cream. Not a bad way to start….or end….the day
So here you are!
— INGREDIENTS —
1 stick butter melted
1 cup flour
1 cup sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon salt
3/4 cup milk
2 cups fresh or frozen (defrosted) chopped rhubarb
2 poached pears, chopped
Preheat oven to 325.
Melt butter in a 12X9 baking dish (we use an oval baker).
Mix the dry ingredients together and add milk. Mix into a smooth batter.
Pour the batter on top of the melted butter—don’t stir, just pour!
Add about 1/2 cup of sugar to the rhubarb and pears and pour it over the batter (try to center it).
Bake 45 minutes and test for doneness.
The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie