Best 4 Pear Pandowdy Recipes
Indulge in the Sweetness of Pears: A Culinary Journey through Pear Pandowdy and Other Delectable Treats
Pear pandowdy, a traditional New England dessert, enchants the senses with its comforting aromas and irresistible flavors. Imagine tender, juicy pears nestled in a cozy crust, enveloped in a symphony of spices and topped with a golden-brown crust. This delectable dish is a true testament to the magic that can be created when simple ingredients are combined with culinary expertise.
Our culinary adventure begins with the classic pear pandowdy recipe, a beloved dessert that has stood the test of time. This recipe showcases the perfect balance between the natural sweetness of pears and the warmth of spices like cinnamon, nutmeg, and ginger. The result is a harmonious blend of flavors that dances on the palate.
But our journey doesn't end there. This article also presents a tantalizing array of pear pandowdy variations, each offering a unique twist on the classic. From the rustic charm of the Dutch pear pandowdy, with its flaky pastry and caramelized pears, to the elegant sophistication of the pear and almond pandowdy, each recipe promises an extraordinary culinary experience.
For those seeking a healthier alternative, the gluten-free pear pandowdy offers a delightful option without compromising on taste. And for those with a sweet tooth, the pear pandowdy with caramel sauce takes indulgence to new heights, with a luscious caramel sauce that elevates the dessert to pure bliss.
No matter your dietary preferences or taste buds, this article has a pear pandowdy recipe that will satisfy your cravings. So, embark on this culinary adventure, discover the versatility of pears, and create memories that will last a lifetime.
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.
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
Tips:
- Select ripe, firm pears: Use pears that are slightly firm to the touch, as they will soften during baking.
- Peel and core the pears: Use a sharp knife to peel and core the pears, removing the stem and blossom ends.
- Use a variety of spices: Feel free to experiment with different spices, such as cinnamon, nutmeg, ginger, and cardamom, to enhance the flavor of the filling.
- Don't overmix the biscuit dough: Overmixing the dough will result in tough biscuits. Mix just until the dough comes together.
- Bake the pandowdy until the crust is golden brown and the filling is bubbling: This usually takes around 45-50 minutes.
- Serve warm with vanilla ice cream or whipped cream: Pandowdy is best served warm, topped with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Pear pandowdy is a classic American dessert that is easy to make and always a crowd-pleaser. With its sweet and flavorful filling and flaky biscuit crust, it's the perfect comfort food for any occasion. So next time you're looking for a delicious and easy-to-make dessert, give pear pandowdy a try. You won't be disappointed!
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