Ingredients
1
pouch Betty Crocker™ sugar cookie mix
2/3
cup yellow cornmeal
2/3
cup cold butter or margarine
4
ripe pears (2 1/2 lb), peeled, thinly sliced
1/3
cup packed brown sugar
1/3
cup granulated sugar
1
tablespoon fresh lemon juice
1
teaspoon chopped fresh rosemary leaves
2
tablespoons apple jelly
Preparation
Heat oven to 375°F. Line bottom and sides of 15x10x1-inch pan with cooking parchment paper.
In medium bowl, stir together cookie mix and cornmeal. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press dough evenly in bottom and 1/2 inch up sides of pan.
In large bowl, gently toss pears, brown sugar, granulated sugar, lemon juice and rosemary. Arrange pears over dough, overlapping slightly.
Bake 35 to 40 minutes or until pears are tender and crust is golden brown. Cool 1 hour to serve warm, or cool completely.
In small microwavable bowl, microwave jelly uncovered on High 30 seconds. Brush jelly over pears. Cut into squares to serve.
