Cranberry-Pear Cobbler In addition to its affinity for so many flavorings, the cranberry blends well with most fall fruits. Makes 6 Servings.
	Ingredients: 2 pounds firm but ripe pears, peeled, cored, and cut into 3/8-inch slices 2 cups fresh or frozen cranberries 1 tablespoon raspberry vinegar 1/3 cup plus 1/4 cup granulated sugar 1/3 cup brown sugar 1 tablespoon grated fresh ginger 2 tablespoons cornstarch Butter-flavored cooking spray 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 3 tablespoons chilled butter, cut into small pieces 7 to 8 tablespoons low-fat buttermilk Low-fat vanilla ice cream or frozen yogurt for serving (optional)
	Instructions: 1. Combine pears, cranberries, vinegar, 1/3 cup of granulated sugar, brown sugar, ginger, and cornstarch in a bowl. Spray a 2-quart baking dish with butter-flavored spray and spread the fruit mixture evenly inside. Preheat oven to 375°F. 2. Put flour, baking powder, salt, and remaining granulated sugar in a mixing bowl. Cut in the butter with a large fork or pastry blender until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough comes together in a ball. 3. Put the dough between 2 pieces of lightly floured waxed paper and roll out to a size just large enough to cover the baking dish. Peel off the waxed paper and top fruit with dough. Seal the edges with a scalloped shaped if desired. Cut 4 or 5 vents into the dough. 4. Bake 35 to 45 minutes or until the top is golden brown and juices bubble up freely. Serve warm with low-fat vanilla ice cream or frozen yogurt if desired.

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