Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits Recipe | Epicurious

Ingredients

• 1 cup all purpose flour
• 2/3 cup stone-ground cornmeal (medium grind)
• 1/4 cup plus 3 tablespoons sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon coarse kosher salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 3 tablespoons unsalted butter, melted
• 2/3 cup chilled heavy whipping cream
• 6 pounds firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears, peeled, cored, cut into 1/2- to 3/4-inch pieces (about 12 cups)
• 1 cup apple juice
• 1/4 cup fresh lemon juice
• 3 tablespoons cornstarch
• 1 teaspoon (scant) coarse kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 2 tablespoons (1/4 stick) chilled unsalted butter, diced
• 1 1/2 cups dried wild blueberries (9 ounces)
• Vanilla ice cream