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Ingredientes
- 1 1/2 c. Pastry flour
- 3/4 c. Polenta
- 1/2 c. Granulated sugar
- 1 lrg Healthy pinch of salt
- 1 1/2 tsp Baking pwdr
- 1 tsp Aniseeds, toasted
- 1/2 c. Chilled unsalted butter, cut into small pcs
- 1 lrg Egg, lightly beaten
- 1 lb Comice pears
- 1 c. Dry fruits
- 1 pt Basket large, huckleberries
- 2 lrg , ripe bananas, cut into 1-inch pcs
- 2/3 c. Granulated sugar
- 2/3 c. Packed light brown sugar
- 1/4 tsp Freshly grnd pepper
- 1 tsp Grnd cinnamon
- 1 tsp Salt
- 1/2 tsp Aniseeds, toasted Zest from 1/2 orange Zest from 1 lemon
- 1/2 x Lemon, Juice of
Direcciones
- Preheat the oven to 375 degrees.
- To make the topping, measure the flour, polenta, sugar, salt, baking pwdr, and aniseeds into a food processor or possibly a stand mixer fitted with a paddle attachment. Add in the butter and pulseor mix on medium-low speed till the mix resembles coarse crumbs. Transfer the mix to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with you fingers till proportionately mixed. The mix won't adhere in the manner of a dough, but will clump together if pressed in your palm. Set aside till needed.
- To make the filling, combine all the ingredients in a large bowl and toss well till well mixed. Turn into a 2-qt shallow baking dish.
- Sprinkle the topping over the filling in a even layer. Don't press down. Place the dish on a baking sheet to catch the drips and place in the oven.
- Bake till the juices are bubbling up around the topping and the top is crisp, and golden, about 1 hour. Serve with ice cream if you like.
