Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits

Ingredients

• 1 cup all purpose flour 
• 1 cup apple juice 
• 2 teaspoons double-acting baking powder 
• 6 pounds bosc pears firm cored ripe peeled cut into 1/2- to 3/4-inch pieces ( 12 cups)
• 2 tablespoons butter unsalted diced chilled ()
• 1 teaspoon coarse kosher salt (scant)
• 3 tablespoons cornstarch 
• 9 ounces blueberries wild dried
• 0.7 cup cornmeal stone-ground (medium grind)
• 0.7 cup heavy whipping cream chilled
• 0.3 cup juice of lemon fresh
• 0.5 teaspoon nutmeg freshly grated
• 0.3 cup sugar divided
• 10 servings whipped cream 

Equipment

• bowl
• oven
• whisk
• aluminum foil

Directions

1. Whisk flour, cornmeal, 1/4 cupsugar, baking powder, and 1/2 teaspooncoarse salt in large bowl.
2. Add chilledbutter; rub in with fingertips until mixtureresembles coarse meal.
3. Add cream; stir justuntil moistened. Gather dough together;form into 8-inch-long log.
4. Cut log crosswiseinto eight 1-inch-thick rounds.
5. Spread 3tablespoons sugar on plate. Dip 1 cut sideof each biscuit into melted butter, thendip buttered side in sugar.
6. Place biscuits,sugared side up, on platter; sprinkle anyremaining sugar over top. Cover and chill.
7. Preheat oven to375°F. Butter 13x9x2-inch glass bakingdish.
8. Place pears in large bowl.
9. Add next5 ingredients; toss.
10. Let stand 10 minutes,tossing occasionally.
11. Transfer pear filling to prepared dish.Dot with diced butter. Cover dish with foil.
12. Bake until pears are almost tender, about 50minutes.
13. Remove dish from oven; stir driedblueberries into pear filling.
14. Place biscuitsatop filling. Continue to bake uncovereduntil filling is bubbling thickly, biscuits arepale golden, and tester inserted into biscuitscomes out clean, about 35 minutes longer(biscuits may look cracked). Cool 30 minutes.
15. Serve warm with ice cream.