Gingered Pear And Raspberry Pandowdy Recipes

GINGERED PEAR AND RASPBERRY PANDOWDY

Gingered Pear and Raspberry Pandowdy image

Provided by Cory Schreiber

Categories Blender Food Processor Ginger Dessert Bake Raspberry Lemon Pear Fall Pastry Butter Buttermilk Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 17

Ingredients

1 tablespoon unsalted butter, at room temperature, for pan
Fruit Filling
1/2 cup (3 1/2 ounces) granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced (2 pounds prepped)
1 tablespoon freshly squeezed lemon juice
1 dry pint (2 cups or 9 ounces) raspberries, fresh or frozen
1 tablespoon cold unsalted butter, cut into small pieces
Biscuit
1 3/4 cups (8 3/4 ounces) all-purpose flour
3 tablespoons plus 1 tablespoon (1 3/4 ounces) granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
10 tablespoons (5 ounces) cold unsalted butter, cut into small cubes
1/3 cup (2 ounces) chopped candied ginger
2/3 cup plus 1 tablespoon cold buttermilk

Steps:

Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.
Gently fold in the raspberries, then transfer the fruit to the prepared pan.
Distribute the butter atop the fruit.
To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.
Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.
Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
Allow to cool for 30 minutes before serving.

PEAR PANDOWDY

Pear Pandowdy image

I pulled out this recipe one night when my husband was craving something sweet, and it was a big hit with both of us. It's a superb last-minute dessert that almost melts in your mouth. -Jennifer Class, Kirkland, Washington.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

2 medium firm pears, peeled and sliced
2 tablespoons brown sugar
4-1/2 teaspoons butter
1-1/2 teaspoons lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cold butter, cubed
2 tablespoons water
Vanilla ice cream, optional

Steps:

In a small saucepan, combine the first 6 ingredients. Cook and stir over medium heat until pears are tender, about 5 minutes. Pour into a greased 3-cup baking dish. , In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and salt; cut in butter until crumbly. Stir in water. Sprinkle over pear mixture. Sprinkle with remaining sugar. , Bake, uncovered, at 375° until a toothpick inserted into topping comes out clean and topping is lightly browned, 20-25 minutes. If desired, serve warm with ice cream.

Nutrition Facts : Calories 594 calories, Fat 32g fat (20g saturated fat), Cholesterol 84mg cholesterol, Sodium 572mg sodium, Carbohydrate 76g carbohydrate (45g sugars, Fiber 5g fiber), Protein 4g protein.

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Position a rack in the lower third of the oven and preheat the oven to 400-degree F. Butter a 9-inch cast iron skillet or 9-inch deep dish pie pan. (*NOTE: Though I've made this in a cast iron skillet, I found that it works best in a pie pan for the fact that as the pandowdy sits, the fruit at the bottom takes on a metal taste*).
To make the fruit filling, rub the sugar, cornstarch, cinnamon, and salt together in a large bowl, then add the pears and lemon juice, and vanilla extract; toss until evenly coated. Gently fold in the raspberries; transfer the fruit to the pan. Distribute the butter atop the fruit.
To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl. Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternately, you can put the dry ingredients in a food processor and pulse to combine. Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl.) Stir in the candied ginger, then pour in the 2/3 cup buttermilk and stir just until the dry ingredients are moistened. The dough will be crumbly, with large pieces of butter still visible.
Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle. Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk, then sprinkle with the remaining 1 tablespoon buttermilk, then sprinkle with the remaining 1 tablespoon sugar and the 1/2 teaspoon cinnamon. Bake in the lower third the oven for 30 minutes, then turn the oven down to 350 degrees F and bake for an additional 20 minutes, or until the pastry is golden and the juices are bubbly and thick. Allow to cool for 30 minutes before serving.

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Preheat the oven to 400°F (200°C) and adjust the oven rack to the lower third of the oven. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
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