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.
RASPBERRY STRUDEL
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Blend the tofu in a food processor until smooth. Add the confectioners' sugar, cream cheese, flour and vanilla and puree until combined.
- Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly longer than the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs. Top with another sheet of phyllo, then more butter and crumbs. Repeat with the remaining phyllo sheets, topping each with butter and crumbs. Reserve the remaining butter and crumbs for topping.
- Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends. Sprinkle the raspberries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment. Brush with the remaining butter and sprinkle with the remaining crumbs.
- Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners' sugar.
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5/5 (1)Calories 439 per servingServings 8
- Position a rack in the lower third of the oven and preheat the oven to 400-degree F. Butter a 9-inch cast iron skillet or 9-inch deep dish pie pan. (*NOTE: Though I've made this in a cast iron skillet, I found that it works best in a pie pan for the fact that as the pandowdy sits, the fruit at the bottom takes on a metal taste*).
- To make the fruit filling, rub the sugar, cornstarch, cinnamon, and salt together in a large bowl, then add the pears and lemon juice, and vanilla extract; toss until evenly coated. Gently fold in the raspberries; transfer the fruit to the 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. (Alternately, 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 buttermilk, then sprinkle with the remaining 1 tablespoon sugar and the 1/2 teaspoon cinnamon. Bake in the lower third the oven for 30 minutes, then turn the oven down to 350 degrees 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.
GINGERED PEAR AND RASPBERRY PANDOWDY - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hr 40 minsCategory DessertCalories 460 per serving
- Preheat the oven to 400°F (200°C) and adjust the oven rack to the lower third of the oven. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
- If mixing by hand, in a bowl, combine the flour, 3 tablespoons sugar, baking powder, and salt. Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the mixture is the size of large peas. If mixing in a food processor, toss the flour, 3 tablespoons sugar, baking powder, and salt in a food processor and pulse to combine. Add the butter and pulse until the butter is the size of large peas. Transfer to a bowl.
- Carefully lift the parchment and dough and invert it so the dough is atop the fruit. Brush the dough with the remaining 1 tablespoon buttermilk and then sprinkle with the remaining 1 tablespoon sugar.
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