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.
Recipe information
Yield
Serves 8
Ingredients
Fruit Filling
Biscuit
Preparation
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
Carefully place the dough atop the fruit. Brush 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.
