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.
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.
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.
MIXED FRUIT PANDOWDY
Steps:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl combine the apples, pears, nectarines, plums, strawberries, and blackberries with the lemon juice and cornstarch and toss to combine. Add 1/2 cup sugar, cloves, nutmeg, and salt and stir well. Butter a deep pie dish or a 9 by 12-inch baking dish with 1/2 tablespoon of the butter. Transfer the fruit mixture to the buttered dish, and dot the top of the fruit mixture with the remaining tablespoon of butter.
- Bake the fruit, uncovered, about 30 minutes. Remove from the oven and let cool 15 to 20 minutes before serving.
PEACH PANDOWDY
Make and share this Peach Pandowdy recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack one-third down from the top of the oven; preheat oven to 400°.
- Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
- Blanch and peel the peaches-have ready a large bowl of ice cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches.
- With the slotted spoon, place the peaches in the boiling water, two or three at a time; if the peaches are fully ripe, they will need about 15 seconds in the boiling water, if not quite ripe they will need more.
- With the slotted spoon raise a peach from the water and move your thumb firmly over the skin, if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water.
- Peel with your fingers starting at the stem end, and return the peeled fruit to the ice water; continue to blanch and peel all the peaches.
- Cut peaches in half, remove the pits, and cut each half in three or four lengthwise slices; you should have 6 generous cups of sliced peaches.
- Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
- With a rubber spatula toss the fruit gently to mix the ingredients evenly; let stand for about 10 minutes to draw a bit of the juice.
- Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
- Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
- Topping: sift together the flour, baking powder, sugar, and salt; set aside.
- In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
- On low speed, add the dry ingredients and beat briefly only until smooth.
- The mixture will be thick but fluid.
- Either pour it slowly to make a thin layer (it will form a wide ribbon when it is poured) or spoon it by small spoonfuls over the fruit; do not pour or spoon too much in any one spot or there will not be enough to cover the fruit.
- Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
- Some of the topping will run down into the spaces between the fruit.
- Bake for 28-30 minutes; the juices will bubble dark around the rim and through any little spots that the topping did not cover; the topping will darken slightly.
- Serve warm as is, or with ice cream.
Nutrition Facts : Calories 375.6, Fat 10.7, SaturatedFat 5.8, Cholesterol 92.7, Sodium 194.6, Carbohydrate 65.7, Fiber 4.5, Sugar 40.8, Protein 7.6
APPLE AND CRANBERRY PANDOWDY
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 15
Steps:
- Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.
- Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 286 g, Fat 12 g, Fiber 3 g, Protein 2 g
More about "pear pandowdy crust food"
BROWN BUTTER PEAR PANDOWDY - COLEY COOKS
From coleycooks.com
Reviews 1Category PieCuisine FallTotal Time 1 hr 10 mins
- Combine pears, orange zest, orange juice, vanilla, cinnamon, salt, dark brown sugar and flour in a large bowl.
- Melt butter in a 10-inch oven-proof skillet and cook until it turns brown and smells nutty. Pour into the pear mixture and toss to combine, then transfer back to the skillet.
- Arrange the puff pastry squares over the top to cover most, but not all of the filling. It’s okay for parts of the pear mixture to poke through. Brush the pastry with egg wash, then sprinkle lightly with coarse or granulated sugar.
GINGERED PEAR PANDOWDY | FOOD, COBBLER RECIPES, BAKED FRUIT
From pinterest.com
PEAR PANDOWDY HOME SWEET HOME GROCERY | FOOD, GROCERY, BEEF
From pinterest.ca
BLUEBERRY PEACH PANDOWDY | EASY, OLD-SCHOOL FRUIT DESSERT
From pastrychefonline.com
PEAR PANDOWDY RECIPE | EPICURIOUS.COM
From epicurious.com
PEAR PANDOWDY RECIPE BY HEART.FOODS | IFOOD.TV
From ifood.tv
A DELICIOUS CARAMELIZED PEAR PIE - PEAR PANDOWDY - KITCHEN …
From kitchenheirlooms.com
PERFECT PEAR PANDOWDY RECIPE | RECIPE | PEAR RECIPES, RECIPES, …
From pinterest.com
GINGERED PEAR & RASPBERRY PANDOWDY RECIPE - FOOD NEWS
From foodnewsnews.com
GINGERED PEAR PANDOWDY - CSMONITOR.COM - THE CHRISTIAN SCIENCE …
From csmonitor.com
SAVE THE FOOD: HOW TO MAKE BRUISED PEAR PANDOWDY
From youtube.com
PEAR AND CRANBERRY PANDOWDY: OLD-FASHIONED DESSERT FOR COLD …
From missoulian.com
APPLE PAN DOWDY RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CINNAMON APPLE PEAR PANDOWDY [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
PEAR PANDOWDY RECIPE | FOOD, THANKSGIVING FOOD DESSERTS, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love