Have made 3x now, first 2 used ripe peaches and bourbon. 3rd was the best so far and had the following changes/selections: Added a good amount of cinnamon and half as much cardamom to the dry ingredients (good amount of cinnamon was several shakes/whacks of the cinnamon bottle until there was a cloud above the bowl) Rivulet pecan liqueur 1/3c granulated sugar for filling Just under 2 large Asian pears, cut into some thick and some thin slices Simmered the fruit in the liquid for a couple minutes after the 4 minutes simmering of just liquid and sugar Baked cobbler for 35 minutes at 375°F
Delicious! I used half whole wheat flour/half all purpose flour, added the contents of one vanilla chai tea bag to the spices, used 70% of the sugar and threw in a little extra diced pear. Skipped the sugar topping. This is definitely a keeper, one of the best sourdough discard recipes I have tried. 🍐😋
