Crisp Pear Strudel

Crisp Pear Strudel
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  • 2 Tbs. Cognac
  • 4 slices fresh ginger, each about 1/8 inch thick
  • Juice of 1 lemon (about 2 Tbs.)
  • 4 ripe Bartlett pears, peeled, cored, and sliced lengthwise into 8 pieces each
  • ½ cup coarsely crushed amaretti cookies, or stale breadcrumbs
  • 2 cups water
  • 4 sheets frozen phyllo dough, thawed
  • + 7 more ingredients
    • 1/3 cup whole, skin-on almonds
    • ½ cup unsalted butter, melted
    • 1/3 cup golden raisins
    • Confectioners' sugar for sprinkling
    • ½ vanilla bean, cut in half lengthwise and seeded (with a paring knife); reserve the seeds for another use (or 1 tsp. pure vanilla extract)
    • 2 strips lemon zest
    • 2 cups granulated sugar

In a medium saucepan over high heat, combine the water and sugar and bring to a boil. Stir to dissolve the sugar. Add the vanilla bean, lemon zest, and ginger. Reduce the heat to low and simmer the syrup for 10 minutes. Add the lemon juice and pears (and vanilla extract, if using). Cover and poac...

View full recipe at Fine Cooking


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