Smith Berry Barn

half & half

Spiced Pear Cobbler

October 9, 2020
Spiced Pear Cobbler
Print Recipe
This is a perfect dessert to enjoy in the fall, featuring fresh, ripe pears and seasonal spices. Best served warm with vanilla ice cream!
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Spiced Pear Cobbler
Print Recipe
This is a perfect dessert to enjoy in the fall, featuring fresh, ripe pears and seasonal spices. Best served warm with vanilla ice cream!
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
For the Filling
  • 3 Tbs butter
  • 8 each fresh, ripe pears peeled, cored and cut into pieces
  • 1 cup sugar
  • 1/4 cup corn starch
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
For the Topping
  • 1 1/2 cups all purpose flour
  • 1/2 cup brown sugar packed
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup unsalted butter chilled and cut into pieces
  • 1/4 cup half & half
Servings: servings
Instructions
To prepare the Filling
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in bowl and set aside.
  3. Melt butter in a skillet over medium heat on the stovetop. Add pears and stir to coat.
  4. Add the sugar mixture and stir to coat pears. Continue cooking and stirring carefully until sugar mixture is dissolved and becomes thickened and bubbly, approximately 5 minutes.
  5. Stir in the vanilla and remove from heat. Transfer pear mixture to a 2 quart baking dish and place in preheated oven while you prepare the topping dough. (Remove from oven after 10 minutes or as soon as topping is ready to be added)
To prepare the Topping
  1. Place all dry ingredients in a mixing bowl and stir to combine.
  2. Add the diced butter and mix with a hand-held pastry blender until well mixed and the butter is in pea-sized pieces. (You may use a fork or your fingers for this step if you prefer)
  3. Add the half & half to the mixing bowl and stir gently until the mixture just comes together and resembles a soft dough.
  4. Remove the baking dish from the oven if it's not already out. Carefully drop the dough by spoonfuls onto the pear mixture.
  5. Place the baking dish back in the oven and bake for 30 minutes, or until the topping is lightly browned and filling is bubbling.
  6. Once removed from the oven, allow to cool slightly. Can be served warm or at room temperature.

Chicken Pesto Pasta

September 20, 2017
Chicken Pesto Pasta
Print Recipe
This is an easy, delicious pasta dish that can be made even easier if the chicken is pre-cooked. Simply grill a few extra chicken breasts when it's convenient and keep in fridge until ready to use.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Chicken Pesto Pasta
Print Recipe
This is an easy, delicious pasta dish that can be made even easier if the chicken is pre-cooked. Simply grill a few extra chicken breasts when it's convenient and keep in fridge until ready to use.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
  • 3 chicken breasts (boneless, skinless)
  • 16 ounces penne pasta
  • 1-2 Tbsp olive oil
  • 2 handfuls fresh green beans
  • 1/2 pint cherry tomatoes
  • 1/2 cup basil pesto
  • 1/2 cup chicken broth
  • 1/2 cup half & half
  • salt & pepper (to taste)
  • Parmesan cheese (shredded as garnish)
Servings: servings
Instructions
To cook the chicken:
  1. Season the chicken breasts with salt and pepper and cook on an outdoor grill (for best flavor) or an indoor grill pan. This should take about 10-12 minutes, depending on your method. Just be sure the chicken is done all the way through and the juices run clear.
  2. Once cool enough to handle, cut the chicken into bite size pieces and set aside to keep warm until ready to use.
To prepare the pasta:
  1. While the chicken is cooking, start a large pot of salted water to boil for the pasta (this water will also be used to cook the beans).
  2. While the water is coming to a boil, rinse and prepare the veggies. Slice any large cherry tomatoes in half or quarters.
  3. Once the water has come to a boil, place the beans in the boiling water and blanch them for approximately 3-4 minutes. Once finished, use a slotted spoon to remove beans onto a cutting board and cut into 1" pieces.
  4. Drizzle 1-2 Tbsp olive oil into a saute pan on medium heat. Add beans and saute for approximately 5 minutes, or until they have started to become slightly golden brown on edges.
  5. Add sliced cherry tomatoes and saute for 1-2 minutes, until slightly softened.
  6. Add chicken pieces to veggie mixture and toss gently.
  7. Add chicken broth and pesto to veggie/chicken mixture and stir until evenly coated with sauce.
  8. Add half & half to sauce and incorporate. You may decide you need more or less half & half, depending upon your taste for creaminess.
To finish the pasta
  1. Season with salt and freshly ground pepper to taste. (S&P can be added to veggies while they are cooking)
  2. Top with freshly grated Parmesan cheese.
Recipe Notes

You can make this recipe your own by using whatever veggies or other ingredients you have on hand. We often use diced zucchini and summer squash, along with the beans. You may also add olives and/or artichoke hearts for more flavor. ??Have fun with this basic, adaptable recipe!