Pear Dessert

Posted on October 25 2016

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This Dessert got a thumbs up from a couple great Gents! Meals are always extra special when Uncle Dave and Dad are at my dining table as it was their table when they were growing up.  Crayon marks from Dad and Dave’s childhood along with nicks and scratches from games with my boys when young are what make this a table and hutch a special treasure that now has its 6th generation enjoying meals, stories and laughter around it.

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This recipe was given to me by a friend and is one I have shared many times as well.
You could also use other fruit but the pears are delish!

Ankarsrum Mixer with small bowl and grain mill attachment.
Makes a 10 inch round pan (I like using a Flan pan, easy to remove)
Preheat oven to 375 degrees

Ingredients:

  • 2 1/4 cup whole wheat flour (fresh ground is best)
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 3/4 cup grated cold butter
  • 1 whole egg
  • 2 egg whites
  • 1 tbsp. lemon juice
  • 5 cups diced peeled pears
  • 2 tbsp. cornstarch
  • 1/2 cup sugar
  • 2 tbsp. cornstarch
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 3/4 cup water
  • 1 tbsp. butter
  • 1 tsp vanilla

In the plastic bowl with single cookie whips mix together the flour, sugar, salt, and butter till crumbly.  Slowly add the beaten eggs and then lemon juice just till blended. Remove 1 cup for topping and pat the rest into the lightly greased pan.  Bake at 375 for about 10 -12 minutes until edges are lightly browned.
To make the filling use a small pot and blend together the sugar, cornstarch, salt and cinnamon. Add the water and lemon juice slowly while whisking together. Put over low heat stirring continually till comes to a boil and boil for about 1 minute till thickens.  Remove from heat and add vanilla and butter.
Mix the diced pears with 2 tbsp. of cornstarch and spread over the base after removed from oven.   Drizzle the filling over the pears and sprinkle with reserved topping. return to over for 40 minutes or until topping is lightly browned.  Cool and enjoy alone or with Ice Cream on top and here we drizzled the plate with some fresh Chokecherry syrup which goes really nicely with the pears.

Just a note here, as you see in the photo at the top, I am showing 3 different grain mills we distribute, the Ankarsrum shown in use along with the KoMo and Mockmill in the foreground.  The Ankarsrum does not grind as fine as the other 2 but is great in recipes such as this or when using about 50-50 blend with store bought flour for breads and baking fine pastries. The KoMo and Mockmill can be used 100% for bread and most baking with wonderful results.

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