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Gingered Pear and Raspberry Pandowdy


Gingered Pear and Raspberry Pandowdy Recipe

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
Directions:
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