We're charging forth in search of recipes for our holiday iPad app. Naturally, we turn to pears. They're the seasonal cook's best friend in colder months, starring poached or baked on a dessert plate, perking up green salads and cheese courses, saucing meats and sweetening soups. For this contest, we want all of the above (and more).
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Powdered sugar, butter, all-purpose flour, vanilla, lemon, Granny Smith apple, pear (we used Bartlett), rosemary, milk, egg, salt!
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If pear is the star of this danish, rosemary wins for best supporting flavor -- it's in the filling and the dough.
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For butter's first trick (and not its last), it gets buzzed up into a simple, flaky food processor dough.
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Buzz! We call this versatile move The A&M Lean.
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Pinch! Just checking to see if it feels like wet sand, with some pea-sized pieces of butter, as hardlikearmour requests.
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Some water and beaten egg gets mixed in for a soft, rich dough.
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Part (wo)man, part machine on this task. With your hands, you can feel just when the dough comes together without over-working it.
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Our favorite way to roll out pastry crust: between two floured layers of plastic wrap.
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See, no tearing!
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Four hands make transferring this wide load a cinch -- but if you only have two, you can just flop it over the rolling pin for extra support.
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A&M pat this baby into place -- don't tug or stretch the dough, just ease it in.
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Filling time! Some handsome Bartlett pears are eager to serve.
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This is why we love hardlikearmour -- her filling was runny in an earlier iteration, so she added grated Granny Smith apple to boost the pectin and thicken the sauce. It works beautifully and adds a gentle tartness.
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This is the way we core our pears (and apples) -- with a melon baller! Single use, shmingle use.
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Amanda steadies the filling bowl while Merrill digs in to get the job done.
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We liked the hearty chunkiness of the pears, but you're welcome to cut them more finely.
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More butter! This time, to dot the filling.
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Onto the top crust -- A&M team up again to fold the edges under.
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After baking the beauty for 45 minutes and cooling for 15 more, we pour on the simple vanilla glaze. This detail really puts the Danish in it.
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