85 FALL BAKING
Red Wine–
Poached Pear Bars
MAKES ABOUT 12With its bold fl avor and eye-catching
color, these dreamy bars make a
dramatic statement.¾ cup unsalted butter,
softened
1½ cups firmly packed light
brown sugar, divided
1½ cups quick-cooking oats1½ cups all-purpose flour
¼ teaspoon kosher salt
6 pears, peeled and halved
2 cups red wine
½ teaspoon ground cardamom
2 tablespoons apricot preserves
1 tablespoon water- Preheat oven to 350°. Spray a
13x9-inch baking pan with cooking
spray. Line pan with parchment
paper, letting excess extend over
sides of pan.
2. In a large bowl, beat butter
and 1 cup brown sugar with a
mixer at medium speed until fluffy,
3 to 4 minutes, stopping to scrape
sides of bowl. Add oats, flour, and
salt, beating until a dough forms.
Transfer dough to prepared pan,
pressing into bottom and ¼ inch
up sides.
3. Bake until lightly browned around
the edges, about 15 minutes. Let
cool.
4. In a Dutch oven, bring pears and
wine to a boil over medium-high
heat. Cook, uncovered, until pears
are tender, about 15 minutes.
Remove pears from wine, reserving
wine in Dutch oven. Cut pears into
thin slices. Arrange pear slices over
prepared crust.
5. Add cardamom and remaining
½ cup brown sugar to wine. Bring
to a boil; reduce heat, and simmer
until mixture is reduced to a syrupy
consistency, 8 to 10 minutes. Pour
over pears.
6. Bake until crust is browned and
sauce is bubbly, about 30 minutes.
Let cool completely.
7. In a small microwave-safe
bowl, combine preserves and
1 tablespoon water. Microwave
on high until melted and hot,
about 15 seconds. Using excess
parchment as handles, remove
from pan. Brush apricot mixture
over pears, and cut into squares.
Pumpkin Pie
MAKES 1 (10-INCH) PIEThe cast-iron skillet gives this
classic pie an extra-crispy crust.CRUST
2 cups all-purpose flour
¼ cup sugar
1 teaspoon kosher salt
6 tablespoons cold unsalted
butter, cubed
6 tablespoons whole
buttermilk, chilled