A spectacular dessert treat was brought out of the archives (last made in 2017) Saturday before last: gingered pear brioche cobbler. It was inspired by a version of peach cobbler I encountered working down in the southern central Piedmont, when on occasion our meals would be locally catered. It borrows from bread pudding and derives its compelling deliciousness from ample amounts of butter and sugar, of course. I was pretty pleased with how it came out!
Adapted from "Brioche Stone Fruit Cobbler," a recipe I worked out as an adaptation of "Stone Fruit Cobbler," by Ann of the defunct RedactedRecipes.com. [Published 08 August 2008]
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