The combination of pears and raspberries is a definite palate pleaser. You can use any ripe pears in this recipe; if you use Bartletts, you need not peel them. We jazz up this pandowdy by adding candied ginger to the biscuit dough. The effect is a warm and spicy infusion that makes this rustic dessert a comfort food favorite. When you serve this pandowdy with a scoop of Vanilla Bean Ice Cream on a cold autumn evening, you will have everyone "mmm'ing" and asking for more.
Ingredients
Serves 8
Fruit Filling
Biscuit
Step 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.
Step 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.
Step 3
Gently fold in the raspberries, then transfer the fruit to the prepared pan.
Step 4
Distribute the butter atop the fruit.
Step 5
To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
Step 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.
Step 7
Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
Step 8
Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
Step 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.
Step 10
小心地将面团在水果上。刷the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
Step 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.
Step 12
Allow to cool for 30 minutes before serving.
Nutrition Per Serving
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Reviews (10)
Back to TopIncredibly delicious! Proportions are perfect. No need to change a thing. I appreciated the suggestion to use a cookie sheet to catch the drippings from the skillet which bubbled over just a bit.
mrkevin
Gurnee, IL
11/12/2017
Made it for Thanksgiving this year, a huge hit. Now making it again for Christmas, by request!
MissPunka
12/25/2014
我做这道菜小与星期五聚集在一起ends for the Oscars, and it was the hit of the evening. My boyfriend said it was the best dessert I have ever made, which is huge praise. It is a snap to make. Next time I might add a bit more ginger, but it is divine as is.
tdskjw
San Francisco
3/4/2012
delicious I used a 12inch skillet and spread the dough over the top.
Anonymous
Sparta NJ
10/13/2011
besides the biscuit topping, this recipe could not be easier and even that was pretty foolproof. i'm definitely not the meticulous baker type so i was pleasantly surprised that with minimal effort, it still turned out light and moist. overall, it was well balanced b/w sweet and tart with a hint of spice. if you don't cut the ginger pretty small, you might get little "surprises" but since it's crystallized, it isn't as spicy as one might expect. it was a big hit at a recent dinner party.
everest290
denver, co
1/24/2011
Made this on Saturday. It was fabulous. Grocery was out of candied ginger so I made my own -- found a recipe on line - very simple. Will make this again for more company this weekend. Delicious!!! Ginger a really nice addition to crust.
Anonymous
Dexter, MI
11/10/2010
This is an easy and wonderful recipe, even with suboptimal pears! I made this in a 10" skillet and didn't have any spillage problems (though I did use an old cookie sheet underneath for saftey).
cleep
Bethesda, MD
10/30/2010
This is a delightful fall recipe. The raspberry, pear, and ginger flavor combination is the perfect combo of sweet, tart, and spicy. This is also probably one of my favorite crusts--light, flaky, and buttery. And very easy to make. A few tips/notes: I made this in an 8x8 baking dish, as I don't have a 9" cast-iron or pie pan. It worked just fine. I agree that a cookie-sheet underneath is a smart idea. The filling bubbles over a bit. For the crust, if you're like me and don't have a food processor, I recommend freezing the butter and then grating it into the flour. Its a great way to make small pea-sized bits of flour by hand. Also, I cut the crust into 4 squares instead of placing it on top as one big sheet. I didn't trust it to hold together. The pieces blended together well in the oven, so it came out with a solid top crust. Saves a bit of mess and effort too.
jesuisbiencalee
Oakland, CA
10/22/2010
I just made this recipe and I LOVED it! It was easy to make and tasted fantastic. The candied ginger in the pastry was a very nice accent to the sweet pears and tart raspberries. I used Irish butter in the pastry for some extra richness and it was heavenly.
dreamy1
San Francisco,CA
9/7/2010
I thought this was an excellent recipe! Although, I also recommend that you also put a cookie sheet underneath (if you are using a deep-dish pie pan). The juices from the raspberries overflowed and made a mess of my oven. The ginger in the top crust is a superb ingredient and pefectly matches with the pears and raspberries. I used fresh raspberries that I picked myself, and I also added a dab of bourbon vanilla in the center of the fruit mixture. I will end up making this many times.....it is sooooooooooo good=)
knoelle
Portland, OR
8/2/2010
