Best 2 Gingered Pear And Raspberry Pandowdy Recipes

Indulge in a culinary journey with our delectable gingered pear and raspberry pandowdy, a rustic yet refined dessert that embodies the essence of comfort and delight. This traditional American dish features a tender and flaky crust enveloping a luscious filling of succulent pears, bursting with natural sweetness and a hint of ginger's warmth. Tangy raspberries add a vibrant pop of color and a delightful tartness that complements the pears perfectly. But that's not all - we've also included three additional pandowdy recipes to tantalize your taste buds. Dive into the classic apple pandowdy, where sweet and juicy apples take center stage, or explore the unique flavors of our blueberry pandowdy, where plump and juicy blueberries burst with flavor in every bite. And for a tropical twist, our pineapple pandowdy offers a taste of paradise with its exotic pineapple filling. No matter which pandowdy you choose, you're in for a treat that will leave you craving more.

Let's cook with our recipes!

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.

APPLE-RASPBERRY PANDOWDY

Apple-Raspberry Pandowdy image

Entry-level bakers, this one's for you. Essentially a batter-topped cobbler, it's assembled in one pan: Toss tart apples with lime juice and cinnamon, then cover them with a drop-biscuit batter and a sprinkle of fresh raspberries. Finish with a fine veneer of sugar drizzled with hot water, so it melts into a delicate shell; then pop it in the oven until the top is crisp and golden brown, and present it with pride-a foolproof, down-home finale for your feast.

Provided by Greg Lofts

Categories Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 14

Ingredients

2 1/2 pounds tart apples, such as Granny Smith, cored, peeled, and cut into 1-inch-thick wedges
1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
1 1/3 cups sugar, divided
1 1/4 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon pure vanilla paste or extract
1 cup unbleached all-purpose flour
1/4 cup rye flour
2/3 cup whole milk
1 1/2 cups raspberries (about 6 ounces)
1/3 cup hot water
Vanilla ice cream or heavy cream (optional), for serving

Steps:

Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

Tips:

Use ripe, firm pears for the best flavor and texture.
Feel free to adjust the amount of sugar and spices to your taste.
If you don't have a pastry blender, you can use two forks to cut the butter into the flour.
Be sure to preheat your oven before baking the pandowdy.
Keep an eye on the pandowdy while it's baking, and remove it from the oven when the crust is golden brown and the filling is bubbling.

Conclusion:

This gingered pear and raspberry pandowdy is a delicious and easy-to-make dessert that's perfect for any occasion. The combination of sweet pears, tart raspberries, and warm spices is sure to please everyone. Plus, it's a great way to use up any leftover fruit you have on hand. So next time you're looking for a tasty and comforting dessert, give this pandowdy a try!