Crisp Pear Strudel

Crisp Pear Strudel
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  • 4 slices fresh ginger, each about 1/8 inch thick
  • 2 Tbs. Cognac
  • Confectioners' sugar for sprinkling
  • 2 cups granulated sugar
  • 4 ripe Bartlett pears, peeled, cored, and sliced lengthwise into 8 pieces each
  • 2 cups water
  • 1/3 cup golden raisins
  • + 7 more ingredients
    • ½ cup unsalted butter, melted
    • 1/3 cup whole, skin-on almonds
    • 4 sheets frozen phyllo dough, thawed
    • 2 strips lemon zest
    • ½ cup coarsely crushed amaretti cookies, or stale breadcrumbs
    • Juice of 1 lemon (about 2 Tbs.)
    • 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)

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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