A great rustic desert, it takes a little bit of work but it is certainly worth it! Served warm with a dusting of powdered sugar it’s a real treat.
Ingredients for Pear Flaugnarde
2 bosc pears unripe
1/3 cup sugar
6-8 tbs butter
3 eggs
3/4 cup flour
1 cup 1/2 & 1/2
2 tsp vanilla
9 inch buttered pie dish
Pear Flaugnarde Directions
Preheat oven to 400°
Peel the pears, then cut in half length wise and core the halves. Place them in a non corrosive or enamel or glass pan (cooking in a metal pan will discolor the pears) cut side down and sprinkle the sugar over the top and dot with the butter.Bake in the oven for about 40 minutes.
While pears are baking take the eggs, flour, milk and vanilla place in a bowl and whisk until smooth. Place in the refrigerator to rest.
Butter a 9 inch pie pan, When the pears come out of the oven place them in the buttered pie pan with the tops pointing to the center.
Turn oven down to 375°
Pour any of the liquids from the pear pan into the batter and whisk quickly to incorporate. Pour the batter around the pears until you have just a small amount of the tops showing, place in the oven and bake for about 45 minutes until top is golden brown. Remove from oven let cool slightly and dust with powdered sugar.
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A trip this week to our local produce market ( always a high point of the week) Left us with a plethora of ideas for dishes this week. The one thing that caught my eye as we came in were not only gorgeous strawberries, but fantastic blueberries. I’ve been working on some shortbread recipes lately and the Blueberry Shortbread Crumble evolved as I looked through the store for more goodies.
The shortbread recipe I used for this will make either two pans or one pan and a bunch of different shapes of shortbread (which is what I did).
Equipment and special items for Blueberry Shortbread Crumble:
1 9X9 inch cake pan
large bowl for crumble mix
mixer (a we prefer KitchenAid 6 qt).
2 pints fresh Blueberries
Recipe for Crumble:
1/2 cup butter melted
1/3 cup sugar
1/3 cup brown sugar
1 3/4 cups flour
1 tsp cinnamon
Pinch of salt
Powdered sugar for topping (optional)
Melt butter in small saucepan or in microwave (if using microwave let it cool slighty before continuing with the recipe). Put the sugars and flour into a large bowl and whisk lightly to incorporate. Pour in the melted butter and stir with a fork gently until all is mixed and large chunks are formed. Do not stir too hard and break up the crumbs you want to end with many large pieces in the mix. Set bowl aside, please note that this recipe will supply enough Crumble for two recipes.
Recipe for Shortbread:
2 cups of butter ( 4 sticks or 1 lb.) softened
1 cup granulated sugar
3 cups flour
1 cup rice flour ( if you do not have rice flour just use another cup of regular flour).
1 egg yolk
2 tsps vanilla (optional)
In the bowl of the mixer place the sugar and the butter and cream. Slowly add the flours until a dough is formed. Turn out onto a lightly floured surface and knead into a ball, flatten slightly and cut in half. If only making one pan or making biscuits with the second half, wrap that half in plastic wrap and refrigerate.
Directions for Blueberry Shortbread Crumble
Preheat oven to 375º
Taking half the recipe of shortbread, roll out to approximately a 9 X 9 inch square which will be about a 1/2 inch thick. Take the square of dough and place into the 9 X 9 cake pan and press firmly into pan making sure it presses to all sides. You can, if you want, line the pan with parchment to make pulling it out of the pan easy, just be careful not to crack the shortbread as you remove it.
Place a layer of blueberries over the shortbread.
blueberries on top of shortbread
Now place a layer of the crumble on top of the shortbread and blueberries. press down very lightly. Place in the center of the oven and bake for 1 hour. Remove from the oven and place on a wire rack to cool completely. Once cooled cut into 9 squares and enjoy. Great as a breakfast treat, or as a anytime snack or microwave a short time to warm and serve with vanilla ice cream.
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1 cup rice flour ( if you do not have rice flour just use another cup of regular flour).
1 egg yolk
Instructions
Directions for the Crumble
Melt butter in small saucepan or in microwave (if using microwave let it cool slighty before continuing with the recipe). Put the sugars and flour into a large bowl and whisk lightly to incorporate. Pour in the melted butter and stir with a fork gently until all is mixed and large chunks are formed. Do not stir too hard and break up the crumbs you want to end with many large pieces in the mix. Set bowl aside, please note that this recipe will supply enough Crumble for two recipes.
Directions for the Shortbread
In the bowl of the mixer place the sugar and the butter and cream. Slowly add the flours until a dough is formed. Turn out onto a lightly floured surface and knead into a ball, flatten slightly and cut in half. If only making one pan or making biscuits with the second half, wrap that half in plastic wrap and refrigerate.
Assembly and Cooking Directions
Taking half the recipe of shortbread, roll out to approximately a 9 X 9 inch square which will be about a 1/2 inch thick. Take the square of dough and place into the 9 X 9 cake pan and press firmly into pan making sure it presses to all sides. You can, if you want, line the pan with parchment to make pulling it out of the pan easy, just be careful not to crack the shortbread as you remove it.
Place a layer of blueberries over the shortbread.
Now place a layer of the crumble on top of the shortbread and blueberries. press down very lightly. Place in the center of the oven and bake for 1 hour. Remove from the oven and place on a wire rack to cool completely. Once cooled cut into 9 squares and enjoy. Great as a breakfast treat, or as a anytime snack or microwave a short time to warm and serve with vanilla ice cream.
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