Pear Pandowdy Recipe
This warm and cozy Brown Butter Pear Pandowdy is a delicious fall dessert that's so simple to make! Sweet, in-season pears are baked with brown butter, cinnamon, and sugar, then covered with buttery, caramelized puff pastry squares. It’s perfect for Thanksgiving or a chilly fall evening at home.
Servings: 6 servings
Calories: 609kcal
Ingredients
- 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
- 5 tablespoons unsalted butter
- 1 sheet frozen puff pastry thawed but cold, cut into 12 rectangles
- 1 egg beaten with 1 teaspoon water
- Coarse or granulated sugar for sprinkling
- ¼ cup heavy cream
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F.
- Combine pears, orange zest, orange juice, vanilla, cinnamon, salt, dark brown sugar and flour in a large bowl.
- Melt butter in a 10-inch oven-proof skillet and cook until it turns brown and smells nutty. Pour into the pear mixture and toss to combine, then transfer back to the skillet.
- Arrange the puff pastry squares over the top to cover most, but not all of the filling. It's okay for parts of the pear mixture to poke through.
- Brush the pastry with egg wash, then sprinkle lightly with coarse or granulated sugar.
- Bake until puffed and golden, about 30 minutes. Pour heavy cream all over, then return to the oven for 10 minutes. Remove from the oven, then use a spoon to press the pieces of puff pastry down so the juices ooze over top. Place back in the oven for an additional 10-15 minutes or until the crust is crisp and very dark brown.
- Let cool, then serve warm with vanilla ice cream.
Notes
- Don’t skip pressing down the puff pastry into the juices, this step creates the signature caramelized crust that makes pandowdy so special.
- Use a cast iron skillet for even heat distribution and a golden brown crust.
- Work on a lightly floured surface when cutting the pastry to avoid sticking.
- Make sure the oven temperature is accurate to ensure the pastry puffs properly.
- Let the pandowdy rest for a few minutes before serving so the juicy filling thickens slightly.
Nutrition
Calories: 609kcal | Carbohydrates: 80g | Protein: 6g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 414mg | Potassium: 398mg | Fiber: 10g | Sugar: 43g | Vitamin A: 587IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg
