PEAR PANDOWDY
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
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.
GINGERED PEAR AND RASPBERRY PANDOWDY
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
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
This pear-and-fig version of a deep-dish pandowdy trades the traditional spiced-apple filling but keeps the patchwork crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes one 8-by-11-inch pie
Number Of Ingredients 15
Steps:
- Make the crust: Pulse flour, hazelnuts, granulated sugar, and 1 teaspoon salt in a food processor until just combined. Add butter, and pulse until mixture resembles coarse meal. With machine running, slowly add 1/4 cup water and process until mixture just begins to hold together. If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
- Preheat oven to 375 degrees. Roll out dough to a 1/8-inch-thick rectangle on a lightly floured surface. Transfer to a piece of parchment. Cut dough into 2-by-3-inch pieces. Freeze until firm, about 30 minutes.
- Meanwhile, make the filling: Combine pears, granulated sugar, figs, lemon juice, flour, cinnamon, and nutmeg in a large bowl. Transfer filling to an 8-by-11-inch baking dish.
- Arrange dough pieces in a patchwork design, overlapping slightly and leaving holes in between as steam vents. Brush with egg wash, and sprinkle with sanding sugar. Bake until top is golden brown and filling is bubbling in the center, about 55 minutes. Let cool for 15 minutes before serving.
PERFECT PEAR PANDOWDY
In pandowdy, a spiced fruit filling is topped with mounds of biscuit dough and then baked, similar to cobblers. Traditionally made with apples, this version of the dessert features pears; dried cranberries add a tart note. The name is believed to refer to its rather old-fashioned appearance.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Make the filling: Peel and core pears, and chop into 1/2-inch pieces. Place in a large bowl, and add dried cranberries, brown sugar, salt, pistachios, coconut, brandy, if using, and clove; toss until thoroughly combined. Transfer to a 2-quart pyrex or ceramic baking dish. Dot top with butter.
- Remove dough squares from refrigerator; place on top of filling so that they are slightly overlapping, leaving some filling uncovered. In a small bowl, whisk together the egg and cream; brush over dough. Sprinkle with granulated sugar.
- Bake until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven, and push crust partly down into fruit mixture. Serve warm.
PEAR PANDOWDY CRUST
In pandowdy, a spiced fruit filling is topped with mounds of biscuit dough and then baked, similar to cobblers. Traditionally made with apples, this version of the dessert features pears; dried cranberries add a tart note. The name is believed to refer to its rather old-fashioned appearance.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Sift together flours, salt, and baking powder into a medium bowl, and set aside. In the bowl of anelectric mixer fitted with the paddle attachment,cream the butter, sugar, lemon zest, and vanilla on medium speed until mixture is light and fluffy.
- Add the eggs and yolk, one at a time, beating until well incorporated after each addition. Add flour mixture, and beat on low speed until just combined. Turn out onto plastic wrap; pat into a square about1 inch thick. Wrap well in plastic; refrigerate until firm, at least 2 hours.
- Turn out dough onto a lightly floured work surface; roll out to 1/4 inch thick. Cut into 2-inch squares with a paring knife, transfer squares to a parchment-linedbaking sheet. Cover with plastic wrap; refrigerate until firm, at least 30 minutes.
PEACH PANDOWDY
Old Fashioned Southern Cookin' - Perfect Desert for covered dish dinners.
Provided by Tracey Davis
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 46.7 g, Cholesterol 32.3 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.8 g, Sodium 191.6 mg, Sugar 28.8 g
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