quarta-feira, 24 de setembro de 2014

Barrinhas de pera com doce de leite

Estava com pêras muito maduras na geladeira e resolvi buscar uma receita que as utilizasse para o café da manhã - encontrei várias, mas essa (cheguei a ela pelo site Roxana's Home Baking) tem o apelo do meu muito estimado doce de leite :)
A receita rende bem e é bem pouco doce - para servir como sobremesa, eu diria que o doce de leite é indispensável.
Será traduzida em breve...

Spiced Pear Crumb Bars With Dulce de Leche
Serves a crowd (12-16)

Filling Ingredients

3 pounds (about 5 medium) pears, peeled and diced (I used Anjou)
juice from 1/2 fresh lemon
1/2 cup all-purpose flour
1 teaspoon cornstarch
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground all-spice
dash of cloves

Crust Ingredients

3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground all-spice
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1 teaspoon vanilla extract
1 batch dulce de leche, for serving (optional, but highly recommended)


Make Ahead: Prepare dulce de leche according toDavid Lebovitz’s Dulce de Leche recipe. Store dulce de leche in refrigerator until ready to use, up to 2 weeks. Rewarm gently in microwave before using.
Preheat oven to 375°F. Line a 13×9-inch pan with a double layer of foil, leaving 2 inches of overhang on each side. Spray with baking spray.
In a large bowl, toss diced pears with lemon juice. In a small bowl, whisk together flour, cornstarch, sugars, salt and spices (for filling). Add to pears and toss until pears are evenly coated. Set aside.
In a separate large bowl, whisk together flour, sugars, baking powder, salt and spiced. Using the large holes of a box grater, grate cold butter into the flour mixture. Cut butter into the dough using a pastry blender or your hands, until butter is mixed in but still has some chunks. Beat vanilla extract and egg together in a small bowl, then add to flour mixture. Blend with a sturdy spoon or your hands until a course, crumbly dough forms.
Add half of dough mixture to the prepared pan and press firmly into the bottom to form a crust. Spread pear mixture evenly over crust. Press the remaining dough into a ball, the break apart with your fingers to form large crumbs. Sprinkle crumbs evenly over pear layer.
Bake uncovered at 375°F for about 45 minutes, or until top has browned. Cool completely on a wire wrack. Use foil overhang to lift bars from pan. Use a pizza cutter to easily cut into bars. Serve warmed or at room temperature. Drizzle with dulce de leche just before serving.
Can be stored loosely covered at room temperature for up to 2 days. (Longer than that, they start to get soggy.)

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