Peach Pandowdy Recipes

PEACH PANDOWDY

Steps:

• Adjust oven rack one-third down from the top of the oven; preheat oven to 400°.
• Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
• Blanch and peel the peaches-have ready a large bowl of ice cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches.
• With the slotted spoon, place the peaches in the boiling water, two or three at a time; if the peaches are fully ripe, they will need about 15 seconds in the boiling water, if not quite ripe they will need more.
• With the slotted spoon raise a peach from the water and move your thumb firmly over the skin, if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water.
• Peel with your fingers starting at the stem end, and return the peeled fruit to the ice water; continue to blanch and peel all the peaches.
• Cut peaches in half, remove the pits, and cut each half in three or four lengthwise slices; you should have 6 generous cups of sliced peaches.
• Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
• With a rubber spatula toss the fruit gently to mix the ingredients evenly; let stand for about 10 minutes to draw a bit of the juice.
• Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
• Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
• Topping: sift together the flour, baking powder, sugar, and salt; set aside.
• In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
• On low speed, add the dry ingredients and beat briefly only until smooth.
• The mixture will be thick but fluid.
• Either pour it slowly to make a thin layer (it will form a wide ribbon when it is poured) or spoon it by small spoonfuls over the fruit; do not pour or spoon too much in any one spot or there will not be enough to cover the fruit.
• Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
• Some of the topping will run down into the spaces between the fruit.
• Bake for 28-30 minutes; the juices will bubble dark around the rim and through any little spots that the topping did not cover; the topping will darken slightly.
• Serve warm as is, or with ice cream.

PEACH PANDOWDY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish.
• In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl.
• Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling.
• Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.

PEAR PANDOWDY

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.