The title of this post is misleading. To explain myself:
- 4 pears, peeled, cored, and halved
- 30 g butter
- 1/2 cup sugar
- 1-2 tsp vanilla extract
- cooked oats
- Greek yogurt (Mine is about 10% fat, and this is the best part about it. When I’m feeling daring, I might upgrade to Crème fraîche.)
- Preheat the oven to 205 C.
- Put the butter in a large baking dish, and put this in the oven while it preheats. We want the butter to melt.
- Combine the sugar and vanilla extract.
- Sprinkle the sugar mixture over the butter once it’s melted.
- Place the pears face down on the sugar, cover the dish tightly with aluminum foil, and bake for 40-50 minutes. Poke a pear with a fork to test whether it’s soft enough – we want the fork to slide in and out easily.
- Uncover, and bake for another 10 minutes.
- Broil for 5 minutes.
- For each serving: place a halved pear on a bowl of cooked oats, and generously spoon some of the pan drippings over the bowl. Top with a dollop of yogurt.
I’m pleased – it’s a good sign you’re getting more comfortable with your city when you can mix up local ingredients (marzipan & müsli) with a classic recipe (cookie bars). Toss in some ghee and you’ve got yourself a funky, unexpected drool-inducer.
Yield: one 9×13 pan
- 200g marzipan
- 230g flour (1 3/4 cups)
- 1/2 tsp salt
- 65g sugar (1/3 cup)
- 125g butter (keep it cold and slice into chunks) – I prefer Sauerrahmbutter, but I guess regular butter could do (in a pinch)
- 105g müsli (1 1/3 cup) – could sub rolled oats
- 125g butter – see the note on Sauerrahmbutter above (I said we were tossing in ghee right?)
- 100g sugar (1/2 cup)
- 1/4 tsp salt
- 3 eggs
- 2 tsp vanilla extract (or 1-2 vanilla pods)
- 1/2 cup finely shredded coconut
- 200g chocolate chips
- a handful of chopped dried fruits, e.g. figs, dates, or apricots
- powdered sugar, to finish
- Preheat the oven to 175 C.
- Line a 9×13 baking dish with parchment paper.
- Combine the crust ingredients in a bowl and knead it well. The dough will be very crumbly at first, but keep at it, and it’ll come together promptly. You don’t have to make it extremely smooth – the butter chunks should not be too well incorporated in the dough (channel your pie crust making skills).
- Press the crust evenly into the pan with your fingers, and let it come up the sides by about 1/4 inch.
- Bake the crust for 20-30 minutes, or until it’s lightly golden.
- Meanwhile in a saucepan on the stove, melt the butter over medium heat. Do not be tempted to turn this to high heat because it will burn quickly. Pay attention to the water escaping as it’s heated (bubbly noises). Once the bubbly noises taper off, some of the milk solids in the butter will start to brown. Only let it brown a little – take it off the heat.
- Stir in the sugar and salt. Let this cool for 10 minutes.
- Stir in the eggs and vanilla to the butter mix.
- Combine the gooey filling with the müsli, chocolate, coconut, and dried fruit (if using).
- Evenly spread the filling over the parbaked crust.
- Bake for another 15-20 minutes.
- Once cool, you can cut the bars and dust with the powdered sugar.