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.
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Geralie Maquilan
[email protected]This was a delicious and easy-to-make dessert. I used canned pears and raspberries, and they worked just fine. The crust was flaky and golden brown, and the filling was sweet and tart. I served it with a scoop of ice cream, and it was the perfect end
jemima Jemima
[email protected]This recipe was okay. The pandowdy was a bit too sweet for my taste, and the crust was a little dry. I think I would have liked it better if I had used less sugar and added a bit more butter to the crust.
Oluchi Blessing
[email protected]I loved this recipe! It was so easy to follow, and the results were amazing. The pandowdy was delicious, and it was a hit with my family. The crust was flaky and buttery, and the filling was sweet and tart. I would definitely recommend this recipe to
md nazmul islam
[email protected]This was an amazing recipe! The pandowdy was moist and flavorful, and the crust was perfectly flaky. I used fresh pears and raspberries, and they were perfect. I served it with a scoop of vanilla ice cream, and it was the perfect dessert.
Cole Bailey
[email protected]This recipe was a bit of a disappointment. The pandowdy was dry and crumbly, and the filling was bland. I think I would have liked it better if I had used more fruit and less sugar.
Nafees Qamar
[email protected]This was a delicious and easy-to-make dessert. I used canned pears and raspberries, and they worked just fine. The crust was flaky and golden brown, and the filling was sweet and tart. I served it with a scoop of ice cream, and it was the perfect end
Slater McCrady
[email protected]This recipe was okay. The pandowdy was a bit too sweet for my taste, and the crust was a little dry. I think I would have liked it better if I had used less sugar and added a bit more butter to the crust.
Idowu Adebona
[email protected]I loved this recipe! It was so easy to follow, and the results were amazing. The pandowdy was delicious, and it was a hit with my family. The crust was flaky and buttery, and the filling was sweet and tart. I would definitely recommend this recipe to
Ahmad Proo
[email protected]This was an amazing recipe! The pandowdy was moist and flavorful, and the crust was perfectly flaky. I used fresh pears and raspberries, and they were perfect. I served it with a scoop of vanilla ice cream, and it was the perfect dessert.
Atit Sharma
[email protected]This recipe was a bit of a disappointment. The pandowdy was dry and crumbly, and the filling was bland. I think I would have liked it better if I had used more fruit and less sugar.
ibrahim idris
[email protected]This was a delicious and easy-to-make dessert. I used canned pears and raspberries, and they worked just fine. The crust was flaky and golden brown, and the filling was sweet and tart. I served it with a scoop of ice cream, and it was the perfect end
Umar H
[email protected]I thought this recipe was just okay. The pandowdy was a bit too sweet for my taste, and the crust was a little dry. I think I would have liked it better if I had used less sugar and added a bit more butter to the crust.
KISADHA ADIL
[email protected]This was a great recipe! The pandowdy was delicious, and it was a hit with my friends. The crust was flaky and buttery, and the filling was sweet and tart. I would definitely recommend this recipe to anyone who loves fruit desserts.
Rohit Shahi
[email protected]I love this recipe! It's so simple to follow, and the results are always amazing. The pandowdy is always moist and flavorful, and the crust is perfectly flaky. I usually serve it with a scoop of ice cream or a dollop of whipped cream.
Marvitte Franklin
[email protected]This was a delicious and easy-to-make dessert. I used fresh pears and raspberries from my garden, and they were perfect. The crust was flaky and golden brown, and the filling was sweet and tart. I served it with a dollop of whipped cream, and it was
I am Alamdar
[email protected]I'm not usually a fan of fruit desserts, but this pandowdy was a game-changer. The pears and raspberries were perfectly balanced, and the ginger added a subtle warmth. The crust was also incredibly flaky and buttery. I'll definitely be making this ag
Tevayah Bolden
[email protected]This gingery-pear-and-raspberry pandowdy was an absolute delight! The combination of flavors was divine, and the crust was flaky and golden brown. I served it warm with a scoop of vanilla ice cream, and it was the perfect ending to a cold winter nigh