Name: Gingered Pear and Raspberry Pandowdy
Yield: Serves 8
Ingredients: 1 tablespoon unsalted butter, at room temperature, for pan; 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; 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

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Gingered Pear and Raspberry PandowdyCookbook cover image courtesy of Random House

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 notes

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