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Gingered pear and raspberry pandowdy

August 26, 2009

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Serves 8

FILLING

Butter (for the pan)
1/2 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced
1 tablespoon lemon juice
2 cups raspberries, fresh or frozen
1 tablespoon unsalted butter, cut into small pieces

1. Set the oven at 400 degrees. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.

2. In a large bowl, combine the sugar, cornstarch, and salt. Add the pears and lemon juice and toss until coated. Gently fold in the raspberries.

3. Transfer the pear mixture to the skillet or pie pan and dot with the butter.

TOPPING

1 3/4 cups flour
3 tablespoons sugar
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
10 tablespoons unsalted butter, cut into small cubes
1/3 cup chopped candied ginger
2/3 cup cold buttermilk
Extra flour (for sprinkling)
Extra buttermilk (for brushing)
Extra sugar (for sprinkling)

1. In a large bowl, whisk the flour, sugar, baking powder, and salt to sift them. With a pastry blender or two blunt knives, cut the butter into the flour mixture until it resembles large peas. Stir in the ginger.

2. Add the buttermilk and stir with a rubber spatula or fork just until the dry ingredients are moist. The dough will be crumbly with large pieces of butter visible.

3. Turn the dough out onto a lightly floured counter and gently press together. Shape it into a 9-inch round. Carefully set the round on the top. Brush the dough with buttermilk and sprinkle with sugar.

4. Bake the pandowdy for 30 minutes. Turn the oven down to 350 degrees. Continue baking for 20 minutes (total baking time is 50 minutes) or until the pastry is golden and juices are bubbly and thick. Serve warm. Adapted from “Rustic Fruit Desserts’’

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