Lemon Pear Cobbler
2-4 (21 oz.) cans pears, diced and drained – reserve juice
½ cup lemon juice
1 box lemon cake mix
Drain juice off pears and set juice aside. Pour drained pears into a 12 inch Dutch oven and drizzle about ¼ cup of the lemon juice over pears. Sprinkle dry cake mix as evenly as possible over pears. Drizzle the rest of the lemon juice over the dry cake mix. Drizzle about ¾ cup of the saved pear juice over the dry cake mix. Bake for 30-35 minutes. This cake can be baked in a 9X13 cake pan. Bake for 350 degrees in your home oven for the same amount of time.
Dutch oven size: 12, total coals: 24, top coals: 16, bottom coals: 8
You can purchase “New Frontiers in Dutch Oven Cooking” at Deseret Book and Barnes & Noble.
Lynn Child and Susan Clendenin – “New Frontiers in Dutch Oven Cooking”