Deep Dish Pear Cobbler with Lemon Infused Figs

Makes 6 to 8 servings

8 ounces Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stems removed
1/3 cup each granulated and packed brown sugar
3 tablespoons lemon juice
3/4 teaspoon finely grated lemon peel
1 teaspoon ground cinnamon
2 tablespoons cornstarch mixed with 2 tablespoons water
2 pounds firm, ripe pears, peeled and sliced (about 1/2-inch thick)
Prepared refrigerated or frozen pastry for 9-inch pie or 1 sheet frozen puff pastry

Topping:
1 tablespoon granulated sugar
1/3 cup chopped walnuts

Slice figs. In large saucepan, combine figs, sugars, lemon juice and peel, cinnamon and 2 tablespoons water. Bring to boil over medium-high heat and stir to dissolve sugar. Stir in cornstarch mixture and cook until slightly thickened. Remove from heat and stir in pears. Turn into 2-quart baking dish such as 8-inch square baking pan or 9- x 2-inch round cake pan. Bring pastry to room temperature according to package directions. With 2 1/2- to 3-inch cookie or biscuit cutter, cut pastry into 9 to 12 pieces. Arrange pastry, slightly overlapping, on filling. Sprinkle with topping ingredients. Bake in preheated 400ºF oven for 20 to 25 minutes or until filling is bubbly and crust is golden. Serve warm or at room temperature, with vanilla ice cream, if desired.

Amaretto Variation: Omit lemon peel and cinnamon. Replace lemon juice with amaretto. Replace walnuts with almonds.

Maple Cream With Pecans Variation: Reduce granulated sugar to 1/4 cup and replace brown sugar with 1/2 cup maple syrup. Omit lemon juice, lemon peel, cinnamon and water. Mix cornstarch with 1/3 cup whipping cream. Replace walnuts with pecans.

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