These sophisticated bars feature wine-poached pears infused with warm ginger and spices, nestled between a buttery shortbread base and golden crumble topping for an elegant dessert that captures autumn's finest flavors.
Recipe Details
Ingredients
- 4 large firm pears, peeled and diced
- 240ml dry white wine
- 100g granulated sugar
- 30ml fresh ginger, sliced
- 1 stick cinnamon stick
- 1/2 pod vanilla bean, split (or 5ml vanilla extract)
- 15ml fresh lemon juice
- 375g all-purpose flour
- 165g packed brown sugar
- 60g powdered sugar
- 5ml ground ginger
- 2.5ml ground cinnamon
- 2.5ml fine sea salt
- 225g cold unsalted butter, cubed
- 1 large large egg yolk
- 15ml cornstarch
- 45g crystallized ginger, chopped
- 60g old-fashioned oats
- 45g sliced almonds
Instructions
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In a saucepan, combine 240ml dry white wine, 100g granulated sugar, 30ml fresh ginger, 1 stick cinnamon stick, and 1/2 pod vanilla bean. Bring to a simmer over medium heat.
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Add 4 large firm pears and 15ml fresh lemon juice to the simmering liquid. Poach gently for 8-10 minutes until pears are tender but still hold their shape.
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Strain pears, reserving 120ml (1/2 cup) of the poaching liquid. Remove ginger, cinnamon stick, and vanilla bean. Let pears cool completely.
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Preheat oven to 180°C (350°F). Line a 20x20cm (8x8-inch) baking pan with parchment paper, leaving an overhang.
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In a large bowl, combine 375g all-purpose flour, 165g packed brown sugar, 60g powdered sugar, 5ml ground ginger, 2.5ml ground cinnamon, and 2.5ml fine sea salt.
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Cut in 225g cold unsalted butter using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces.
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Add 1 large large egg yolk and mix until dough just comes together. Reserve 180g (1 1/2 cups) of the mixture for topping.
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Press remaining mixture firmly into the prepared pan. Bake for 15 minutes until lightly golden.
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Meanwhile, toss cooled pears with 15ml cornstarch and 45g crystallized ginger. Add 60ml (1/4 cup) of the reserved poaching liquid.
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Spread pear mixture evenly over the warm crust. Mix 60g old-fashioned oats and 45g sliced almonds into reserved crumb mixture and sprinkle over pears.
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Bake for 20-25 minutes until topping is golden brown and fruit is bubbling.
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Cool completely in the pan before cutting into bars using the parchment overhang to lift out.
Tips
Pear Selection: Choose firm pears like Bosc or Anjou that won't fall apart during poaching. They should be ripe but still hold their shape when pressed.
Poaching Technique: Keep the liquid at a gentle simmer, not a rolling boil, to prevent the pears from breaking apart. They should be tender when pierced with a knife.
Wine Substitution: If you prefer not to use wine, substitute with apple juice or pear nectar for the poaching liquid with equally delicious results.
Crust Preparation: Press the bottom crust firmly and evenly using the bottom of a measuring cup to create a solid base that won't crumble when cut.
Moisture Control: The cornstarch helps thicken any excess liquid from the pears and prevents the bars from becoming soggy.
Cooling Patience: Let bars cool completely before cutting to allow the filling to set properly. Warm bars will be too soft to cut cleanly.
Storage: These bars keep covered at room temperature for 3 days or refrigerated for up to a week. The flavors actually improve after a day.
Serving Suggestions: Serve with vanilla ice cream or a dollop of whipped cream for an elegant dessert, or enjoy with coffee as an afternoon treat.