Gingered Pear And Raspberry Pandowdy Recipes

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

Pear Pandowdy image

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.

Ingredients

2 medium firm pears, peeled and sliced
2 tablespoons brown sugar
4-1/2 teaspoons butter
1-1/2 teaspoons lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cold butter, cubed
2 tablespoons water
Vanilla ice cream, optional

BAKED PEARS WITH RASPBERRY SAUCE

This simple, elegant dessert satisfies a sweet tooth without being too rich.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 55m

Number Of Ingredients 8

Baked Pears with Raspberry Sauce image

Steps:

Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.

Nutrition Facts : Calories 264 g, Fat 10 g, Fiber 6 g, Protein 1 g

Ingredients

2 tablespoons butter, cut into pieces
1/3 cup sugar
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
4 firm, ripe Bartlett pears, (about 1 1/2 pounds), peeled, halved, and cored (stems left intact)
3 tablespoons heavy cream
1 cup frozen raspberries, thawed and drained

More about "gingered pear and raspberry pandowdy recipes"

GINGERED PEAR & RASPBERRY PANDOWDY RECIPE

Web Sep 15, 2021 Distribute the butter atop the fruit. To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt …
From recipezazz.com
5/5 (1)
Calories 439 per serving
Servings 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 Recipes

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.

BAKED PEARS WITH RASPBERRY SAUCE

This simple, elegant dessert satisfies a sweet tooth without being too rich.

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