Showing posts with label pandowdy. Show all posts
Showing posts with label pandowdy. Show all posts

Thursday, June 28, 2012

Gingered pear and raspberry pandowdy

Gingered pear and raspberry pandowdy / Pandowdy de pêra e framboesa com um toque de gengibre

Despite loving their first film collaboration, I’m not a fan of Burton or Depp (both together and separate). Burton’s just not the kind of director I admire, and I find Depp very limited as an actor – playing the weird doesn’t necessarily mean one is talented. To make things even worse, they butchered one of the most important movies of my childhood. Having said that, you must know that I loved "Dark Shadows" – I laughed so much I felt renovated after leaving the theater. I do not know if that was because after the awful “Alice in Wonderland” I had no expectations about Burton’s new movie but I thought the script was very witty and funny and that Depp was absolutely fantastic as Barnabas – his performance goes far beyond all that make up and one can tell he’s having a lot of fun playing the vampire. Eva Green, whom I would never have imagined had such great comedy timing, is magnificent, too. The only thing I did not like much in “Dark Shadows” was Chloe Moretz – she’s only 15 and tried too hard to be a femme fatale, all those languid looks and cascading hair and the pouting... Not good. Yet, the movie is worth watching – laughing that much on a Monday was certainly a good way to start off the week. :D

Crumbles are my favorite dessert and because of that all the variations of warm desserts involving fruit get my instant attention: after the apple pandowdy, it was about time I tried a different spin on that delicious dessert – the pears and raspberries were wonderful together and the biscuit topping, with lovely ginger kicks here and there, complimented the fruit beautifully.

Gingered pear and raspberry pandowdy
from the fabulous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More

Fruit filling:
½ cup (100g) granulated sugar
2 tablespoons + 1 teaspoon cornstarch
pinch of salt
4 large pears, peeled, cored, and sliced (1kg/2 pounds prepped)
1 tablespoon freshly squeezed lemon juice
250g (2 cups/ 9oz) raspberries, fresh or frozen – I used frozen, unthawed
1 tablespoon cold unsalted butter, cut into small pieces

Biscuit topping:
1 ¾ cups (245g) all-purpose flour
3 tablespoons granulated sugar + 1 tablespoon extra, for sprinkling
¾ teaspoon baking powder
¼ teaspoon salt
10 tablespoons (140g/5oz) cold unsalted butter, cut into small cubes
1/3 cup chopped candied ginger
2/3 cup (160ml) cold buttermilk + 1 tablespoon extra, for brushing*

Position a rack in the lower third of the oven and preheat the oven to 200°C/400°F. Butter a 22cm (9in) cast-iron skillet or deep-dish pie pan.
Make the filling: rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated. Gently fold in the raspberries, then transfer the fruit to the prepared pan. Dot the fruit with the butter.

Biscuit: whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
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. Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened (my dough was too soft, so I added 1 tablespoon flour).
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 22cm (9in) circle.
Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk, then sprinkle with the remaining 1 tablespoon sugar.
Bake in the lower third of the oven for 30 minutes, then turn the oven down to 180°C/350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
Allow to cool for 30 minutes before serving.

* homemade buttermilk: to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken slightly, then use the whole mixture in your recipe

Serves 8

Thursday, July 22, 2010

Old fashioned apple pandowdy

Old fashioned apple pandowdy / Pandowdy de maçã à moda antiga

From the food-with-irresistible-names series: pandowdy. :)

You already know I choose recipes because of their unusual names, so no secrets here. And just to prove you I’m not that shallow, I can’t wait to try all the other desserts on the link the pandowdy came from. If you want to know more about pandowdies, Elle has a great post here, with a delicious recipe on the side.

Old fashioned apple pandowdy / Pandowdy de maçã à moda antiga

Old fashioned apple pandowdy
from here

1/3 cup molasses (not robust or blackstrap)
2 tablespoons water
2 teaspoons fresh lemon juice – I used lime juice
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
¼ teaspoon salt
5 Gala or Granny Smith apples (900 to 1.2kg / 2 to 2 ½ lb), peeled, cored, and cut into 1.25cm (½in) wedges
1 tablespoon all-purpose flour
½ cup (100g) sugar
2 tablespoons (28g) unsalted butter, cut into bits

Biscuit top:
2 cups (280g) all-purpose flour
1 tablespoon baking powder – oh, yes, that much
3 teaspoons sugar, divided
½ teaspoon salt
¾ stick (85g/6 tablespoons) cold unsalted butter, cut into 1.25cm (½in) pieces
1 cup (240ml) heavy cream plus additional for brushing
heavy cream, extra, to serve

Start by making the filling: preheat oven to 190°C/375°F with rack in middle. Stir together molasses, water, lemon juice, nutmeg, cinnamon, vanilla, and salt in a large bowl. Add apples and stir to coat, then stir in flour and sugar.
Transfer apple mixture to a buttered 22cm (9in) square baking pan and dot with butter. Bake, covered with foil, 25 minutes.
Now, make the biscuit top while filling bakes: whisk together flour, baking powder, 1 teaspoon sugar, and salt in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add cream and stir with a fork just until a dough forms.
Turn out dough onto a lightly floured surface and knead 4 or 5 times to bring dough together. Pat or roll dough into a 20cm (8in) square. Brush with a little additional cream and sprinkle with remaining 2 teaspoons sugar.
Cover hot fruit with dough and bake, uncovered, until biscuit is just golden, about 20 minutes. Use a spoon to break up biscuit top and mix slightly with filling, drizzling some of apples and liquid over biscuit.
Continue to bake until apples are tender and biscuit is golden brown in spots, 5 to 10 minutes more. Cool to warm, about 20 minutes. Serve with cream.

Serves 6 – I halved the recipe above, used 3 Gala apples and a 20cm (8in) round flan dish

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