Description

This Pear Pandowdy is a delightful baked dessert featuring tender Bartlett pears infused with orange zest, cinnamon, and vanilla, topped with flaky puff pastry baked to golden perfection. The rich browned butter adds a nutty depth, while a splash of heavy cream during baking enhances the luscious filling. Serve warm with vanilla ice cream for a comforting treat that’s perfect for fall or any occasion.

Ingredients

Fruit Mixture

4 lbs Bartlett pears, cored and sliced
2 teaspoons orange zest
¼ cup orange juice
2 teaspoons vanilla extract
1 ½ teaspoons cinnamon
¾ teaspoon salt
⅓ cup dark brown sugar
2 tablespoons flour

Butter and Topping

5 tablespoons unsalted butter
1 sheet frozen puff pastry, thawed but cold, cut into 12 rectangles
1 egg, beaten with 1 teaspoon water (egg wash)
Coarse or granulated sugar, for sprinkling
¼ cup heavy cream

For Serving

Vanilla ice cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pandowdy.
Mix Pears and Flavorings: In a large bowl, combine the sliced Bartlett pears, orange zest, orange juice, vanilla extract, cinnamon, salt, dark brown sugar, and flour. Toss well to evenly coat all the pear slices with the spices and sugar.
Brown the Butter: Melt the unsalted butter in a 10-inch oven-safe skillet over medium heat. Continue cooking the butter until it turns a rich brown color and emits a nutty aroma. Carefully pour this browned butter into the pear mixture and stir to combine, then transfer the mixture back into the skillet.
Arrange Puff Pastry: Place the puff pastry rectangles over the top of the pear filling in the skillet, covering most but not all of the fruit. It’s fine if some of the pear mixture shows through.
Apply Egg Wash and Sugar: Brush the puff pastry generously with the beaten egg wash to help it achieve a shiny, golden finish. Lightly sprinkle coarse or granulated sugar over the pastry for added texture and sweetness.
Bake Initial Phase: Bake the assembled pandowdy in the preheated oven for about 30 minutes, or until the puff pastry is puffed and has developed a golden color.
Add Cream and Continue Baking: Remove the skillet and pour the heavy cream evenly over the baked puff pastry and filling. Return it to the oven for an additional 10 minutes to enrich the filling.
Press Down Pastry for Ooze Effect: Take the skillet out again and use a spoon to gently press down on the puff pastry pieces so that the fruit juices ooze over the top. Place the skillet back in the oven for another 10 to 15 minutes until the crust is crisp and reaches a very dark brown color.
Cool and Serve: Allow the pandowdy to cool slightly before serving warm. Pair each serving with a scoop of vanilla ice cream for a creamy, cool contrast.

Notes

Use Bartlett pears for their sweetness and tenderness; other pear varieties may alter the texture and flavor.
Ensure the puff pastry is cold before placing it on the filling to achieve optimal flakiness and rising.
Be cautious when browning butter as it can burn quickly; watch closely for the nutty aroma and color change.
This dessert is best served warm, but can be reheated gently if needed.
For a dairy-free option, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American