Gingered Pear and Raspberry Pandowdy
A rustic dessert featuring juicy pears and raspberries topped with a buttery biscuit crust infused with candied ginger. This comforting pandowdy combines the warmth of ginger with the sweetness of fruit for a delightful baked treat.
Ingredients
- •1 tablespoon unsalted butter
- •½ cup granulated sugar
- •2 tablespoons cornstarch
- •1 pinch fine sea salt
- •4 large pears
- •1 tablespoon lemon juice
- •1 pint raspberries
- •1 tablespoon cold unsalted butter
- •1¾ cups all-purpose flour
- •4 tablespoons granulated sugar
- •¾ teaspoon baking powder
- •½ teaspoon fine sea salt
- •10 tablespoons cold unsalted butter
- •⅓ cup candied ginger
- •⅔ cup buttermilk
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
5 min
- 3.
Gently fold in the raspberries, then transfer the fruit to the prepared pan.
3 min
- 4.
Distribute the butter atop the fruit.
2 min
- 5.
To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
3 min
- 6.
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.
5 min
- 7.
Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
3 min
- 8.
Stir in the candied ginger, then pour in the 2/3 cup buttermilk and stir just until the dry ingredients are moistened.
3 min
- 9.
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.
5 min
- 10.
Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
5 min
- 11.
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.
50 min
- 12.
Allow to cool for 30 minutes before serving.
30 min
