randext

Doubled base recipe, about 21oz bacon, 1 187ml bottle Sutter Home Pinot Grigio, slightly extra heavy cream, way more black pepper. Absolute fire.

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