Pear Pandowdy Recipes

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.

Steps:

• Sift together flours, salt, and baking powder into a medium bowl, and set aside. In the bowl of anelectric mixer fitted with the paddle attachment,cream the butter, sugar, lemon zest, and vanilla on medium speed until mixture is light and fluffy.
• Add the eggs and yolk, one at a time, beating until well incorporated after each addition. Add flour mixture, and beat on low speed until just combined. Turn out onto plastic wrap; pat into a square about1 inch thick. Wrap well in plastic; refrigerate until firm, at least 2 hours.
• Turn out dough onto a lightly floured work surface; roll out to 1/4 inch thick. Cut into 2-inch squares with a paring knife, transfer squares to a parchment-linedbaking sheet. Cover with plastic wrap; refrigerate until firm, at least 30 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish.
• In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl.
• Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling.
• Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.

Steps:

• Make the crust: Pulse flour, hazelnuts, granulated sugar, and 1 teaspoon salt in a food processor until just combined. Add butter, and pulse until mixture resembles coarse meal. With machine running, slowly add 1/4 cup water and process until mixture just begins to hold together. If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
• Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
• Preheat oven to 375 degrees. Roll out dough to a 1/8-inch-thick rectangle on a lightly floured surface. Transfer to a piece of parchment. Cut dough into 2-by-3-inch pieces. Freeze until firm, about 30 minutes.
• Meanwhile, make the filling: Combine pears, granulated sugar, figs, lemon juice, flour, cinnamon, and nutmeg in a large bowl. Transfer filling to an 8-by-11-inch baking dish.
• Arrange dough pieces in a patchwork design, overlapping slightly and leaving holes in between as steam vents. Brush with egg wash, and sprinkle with sanding sugar. Bake until top is golden brown and filling is bubbling in the center, about 55 minutes. Let cool for 15 minutes before serving.

Steps:

• In saucepan mix sugar, 1/4 cup flour, 1/4 teaspoons salt. Stir in vinegar and water; cook over low heat until thick; set aside.
• Preheat oven to 375°F.
• Sift 1 cup flour, baking powder and 3/4 teaspoons salt into medium bowl. Cut in shortening with two knives until the size of peas; add milk; stir until moistened but lumpy. Arrange apples in a well greased 12x8x2-inch dish.
• To prepared sauce add cinnamon, nutmeg, lemon juice , vanilla and butter. Pour over apples.
• Drop dough on top of apples. Bake 40 minutes or until topping is browned. Serve warm, with cream, sour cream or whipped topping.
• Serves 6.