Spiced Peach-Blueberry Pandowdy

Spiced Peach-Blueberry Pandowdy
Photo by Scott Phillips

Ingredients

  • 4 oz. (½ cup) cold unsalted butter, cut into tablespoon-size pieces
  • 4-½ ounces (1 cup) unbleached all-purpose flour
  • 1 tsp. finely grated fresh ginger
  • 1 large egg yolk
  • 5 oz. (1 cup) blueberries
  • ¼ tsp. table salt
  • 1 Tbs. granulated sugar
  • + 10 more ingredients
    • Large pinch allspice
    • ¼ tsp. table salt
    • 2-½ Tbs. cornstarch
    • ¼ cup granulated sugar
    • 1 tsp. cider vinegar
    • ¼ cup firmly packed light brown sugar
    • 3 lb. (6 to 7 large) firm, ripe peaches or nectarines
    • 1 oz. (1/3 cup) sliced almonds
    • 1 Tbs. fresh lime juice
    • 1 tsp. finely grated lime zest

Put the flour, sugar, salt, and butter in a food processor. Pulse four times for 1 second each. The butter will still be quite chunky. Combine the cider vinegar with 3-1/2 Tbs. ice water in a liquid measuring cup. Slowly pour the water mixture through the feed tube while pulsing very rapidly—a fr...

View full recipe at Fine Cooking

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