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Filling Ingredients
3 lbs ripe Bartlett or Anjou Pears peeled, quartered, cored
2/3 cup Cinnamon Pear Maple Syrup
1 Tbsp plus 2 tsp all purpose flour
>½ tsp vanilla extract
1/8 tsp ground nutmeg
1 ½ Tbsp butter

Topping:
1 ½ cup all purpose flour
½ tsp baking powder
¼ tsp nutmeg
6 Tbsp chilled unsalted butter cut into ½ inch pieces
½ cup half & half
½ cup Cinnamon Pear Maple Syrup
¾ tsp vanilla extract
Melted butter
Sugar
Ground Nutmeg
1 cup chilled whipping cream
Additional Cinnamon Pear Maple Syrup

Filling: Preheat oven to 425 F degrees. Cut pears crosswise into ¼ inch thick slices. Combine in large bowl with Cinnamon Pear Maple Syrup, flour, vanilla and ground nutmeg. Divide among 6 - 2/3 cup soufflé dishes. Dot tops with butter. Bake filing until hot and bubbling, about 18 minutes.

Meanwhile prepare topping - Mix flour, baking powder and nutmeg in a food processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half & half, Cinnamon Pear Maple Syrup and vanilla in another bowl. Add to dry ingredients; stir until just combined.

Working quickly, drop batter in 3 mounds 1 heaping tablespoon per mount on top hot filling in each cup. Brush topping with melted butter and sprinkle with sugar & nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce heat to 375 F degrees and bake until toppings are golden and just firm to touch about 10 - 15 minutes. Cool at least 15 minutes.

In medium bowl beat 1 cup on whipping cream with 3 tablespoons cinnamon pear syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional Cinnamon Pear Maple Syrup over the top.

Serves 6