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makes: 4 servings | start to finish: 70 minutes
from Edible Seattle September/October 2011
Secreted underneath a golden crust made with flour, masa harina, and cardamom, the juicy, sweet pear concoction that forms the base for these little desserts relies on Taylor Golds. You’ll know the pears are ready to use when they yield to light pressure when pressed near the stem. You can substitute other pears, as long as their flesh is creamy and juicy.
For the fruit
Butter, for the ramekins
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cardamom
3 large Taylor Gold pears (about 2 pounds), peeled and chopped into 1” chunks
1/4 cup finely chopped crystallized ginger
For the cobbles
1/2 cup all-purpose flour
1/4 cup masa harina
1/2 teaspoon baking powder
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 4 cubes
2 tablespoons heavy cream
Preheat the oven to 350 degrees. Grease 4 (2-cup) ramekins with butter, and set aside.
First, make the fruit filling: In a medium bowl, whisk the sugar, flour and cardamom to blend. Add the pears and ginger, and stir until all the ingredients are combined. Divide the fruit mixture between the four ramekins. (You can also use one 8” baking pan.)
Next, make the crust: Whisk the flour, masa harina, baking powder, sugar, cardamom, and salt together in the same bowl. Add the butter, and, using your hands or a pastry cutter, break it up into pea-sized pieces. Add the cream, and stir the mixture with a wooden spoon or a fork, until it forms a loose dough.
Using your hands, break walnut-sized chunks of dough off and scatter them on top of the fruit—the dough will look jagged and won’t completely cover the fruit. Bake for 40 to 45 minutes, until the filling is bubbling and the pastry is lightly browned. Let cool 10 minutes, then serve warm, with yogurt or ice cream.
Suggested pairing: Eaglemount Perry
*vegetarian
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