Gingered pear and raspberry pandowdy

Serves 8

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

1 tablespoon unsalted butter, at room temperature, for pan

Fruit Filling:

1/2 cup (3 1/2 ounces) granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of fine sea salt
4 large pears, peeled, cored, and sliced (2 pounds prepped)
1 tablespoon freshly squeezed lemon juice
1 dry pint (2 cups or 9 ounces) raspberries, fresh or frozen
1 tablespoon cold unsalted butter, cut into small pieces

Biscuit:

1 3/4 cups (8 3/4 ounces) all-purpose flour
3 tablespoons plus 1 tablespoon (1 3/4 ounces) granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
10 tablespoons (5 ounces) cold unsalted butter, cut into small cubes
1/3 cup (2 ounces) chopped candied ginger
2/3 cup plus 1 tablespoon cold buttermilk

directions

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.
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.
3
Gently fold in the raspberries, then transfer the fruit to the prepared pan.
4
Distribute the butter atop the fruit.
5
To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
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.
7
Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
8
Stir in the candied ginger, then pour in the 2/3 cup buttermilk and stir just until the dry ingredients are moistened.
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.
10
Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk, then sprinkle with the remaining 1 tablespoon sugar.
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.
12
Allow to cool for 30 minutes before serving.