Autumn Fruit & Vanilla Sugar Pandowdy

Ingredients

Yield:

6- 8 oz Pandowdy

• Autumn Fruit Filling

  • 3 ripe Bartlett pears
  • 3 ripe Golden Delicious apples
  • 3 tbsp butter
  • 1/2 Cup light brown sugar
  • 1/2 Cup apple cider
  • 3 Tbsp cornstarch
  • 1/2 Cup dried cranberries
  • 1/2 tsp powdered cinnamon
  • 1/2 vanilla bean split

• Vanilla Sugar Biscuit Crust

  • 1/4 vanilla bean, split
  • 1/4 Cup sugar
  • 1/2 Cup butter (room temperature)
  • 3/4 Cup all purpose flour
  • 1/4 Cup rolled oats
  • 1/2 tsp baking powder
  • pinch of sea salt
  • 1/4 Cup milk

• Vanilla Sugar Glaze

  • 1/4 vanilla bean, split
  • 1/4 Cup sugar
  • 1 tsp cornstarch
  • pinch of sea salt
  • 2 Tbsp apple cider

Preparation

Difficulty:

Medium

 

 

1. Autumn Fruit Filling

   1. Peel, core and medium dice the pears and apples, set aside
   2. In a large sauce pan over medium heat, melt butter. Add the split vanilla bean and brown sugar, stir for 1 minute
   3. Turn the heat to high and add the diced apples and pears. Stir frequently to avoid burning and until the fruit is partially cooked through.
   4. Combine the apple cider and cornstarch and mix until dissolved, add to cooking fruit. Stir frequently and bring to boil. Reduce heat to medium and simmer for 1 minute until the mixture is thick. Remove from heat and stir in the dried cranberries and cinnamon. Set aside.

2. Vanilla Sugar Biscuit Crust

   1. In a large bowl, scrape the vanilla seeds into the sugar and mix to disperse the seeds throughout.
   2. Add the soft butter and mix with a wooden spoon until creamy.
   3. Add the flour, rolled oats, baking powder, salt and milk.
   4. Mix till thoroughly combined, set aside

3. To Make the Sugar Glaze

   1. In a small bowl, scrape the seeds into the sugar and mix the seeds throughout.
   2. Add the cornstarch, salt and apple cider. Mix to make a wet sand.
   3. Brush a thin layer of the Vanilla Sugar Glaze over the top of the Vanilla Biscuit dough of each of the ramekins.
   4. Place the ramekins ona cookie sheet and bake for about 25-30 minutes or until the vanilla Biscuit Crust is golden brown.
   5. A cake toothpick test can be used to determine doneness of the crust. Remove from the oven and cool for 15 minutes. Serve warm