Heavenly Pear & Rhubarb Dutch Oven Delight
Indulge in the delightful flavors of this Heavenly Pear & Rhubarb Dutch Oven Delight, a perfect dessert that showcases the tartness of rhubarb balanced beautifully with the sweetness of juicy pears. Inspired by the challenge of the Reynolds Wrap Recipe Contest, this Kuchen is an inviting treat ideal for gatherings or a cozy family dinner. With the simplicity of Dutch oven cooking, combined with carefully selected fresh ingredients, this dish promises not only deliciousness but also an experience filled with love and creativity. Each slice not only captivates the palate but also tells a story of culinary exploration and passion. With hints of lemon and crunch from the almond topping, this dessert will leave everyone asking for seconds!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
pear halves
2 cans (15 ounce) (drained)
rhubarb
2 cups (peeled, washed, and cut into 1-inch pieces)
water
1/8 cup (none)
sugar
1 cup (divided) (none)
lemon juice
2 tablespoons (freshly squeezed)
Reynolds Wrap Foil
as needed (for lining the Dutch oven)
cake flour
2 3/4 cups (none)
baking powder
2 teaspoons (none)
salt
1/2 teaspoon (none)
unsalted butter
6 tablespoons (cool, not cold, cut into 6 patties)
large egg
1 (none)
heavy cream
1 cup (none)
cake flour
2/3 cup (for topping)
sugar
2/3 cup (for topping)
cold unsalted butter
2 tablespoons (for topping)
heavy cream
2 tablespoons (for topping)
finely chopped almonds
1/2 cup (none)
Instructions
1
Begin by draining the pear halves in a large colander, allowing them to sit and excess liquid to drip away.
2
Prepare the rhubarb by peeling, washing, and slicing it into 1-inch pieces. Place the cut rhubarb in a large saucepan with water, lemon juice, and 3/4 cup of sugar. Cook over medium heat, stirring frequently until the rhubarb softens and begins to thicken. Once done, set aside to cool on a wire rack.
3
Using Reynolds Wrap Foil, line a 10-inch/5-quart Dutch oven with two 24-inch strips, forming an 'X'. Grease and flour the foil for easier removal and cleaning later on.
4
Preheat your oven to 375°F and ensure the oven rack is in the middle position.
5
In an electric stand mixer bowl, combine the flour, baking powder, salt, and remaining sugar. Mix briefly at speed 1 to combine.
6
Switch to the flat beater and gradually incorporate the butter, mixing until a crumb-like texture forms.
7
In a separate bowl, whisk together the egg and heavy cream. Add this to the mixture and switch to a dough hook, mixing at speed 2 until the dough attaches to the hook.
8
Transfer the dough into the prepared Dutch oven, spreading it evenly. Arrange the pear halves cut side down over the dough, followed by spooning the rhubarb mixture on top.
9
For the topping, combine the remaining flour and sugar in a medium bowl. Cut in the cold butter using a pastry blender until it resembles fine crumbs. Add the heavy cream and chopped almonds, mixing gently with a fork until you achieve moist crumbs. Sprinkle generously over the pear and rhubarb layers.
10
Cover and bake the Dutch oven for 15 minutes. After this, remove the lid and continue baking for another 30 to 35 minutes, until the top is lightly browned.
11
Once baked, allow the Kuchen to cool on a wire rack for 15 minutes. Carefully lift it from the Dutch oven using the foil handles and let it cool completely on a wire rack.
12
Finally, transfer the Kuchen to a cake stand and serve warm or at room temperature for a delightful dessert experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Pear & Rhubarb Dutch Oven Delight?
It is a Kuchen-style dessert that balances the tartness of rhubarb with the sweetness of juicy pears, cooked in a Dutch oven.
What size Dutch oven is required for this recipe?
A 10-inch or 5-quart Dutch oven is recommended.
How should I prepare the Dutch oven for baking?
Line it with two 24-inch strips of Reynolds Wrap Foil in an 'X' shape, then grease and flour the foil.
What type of pears are used?
The recipe calls for two 15-ounce cans of pear halves, which must be drained.
How do I prepare the rhubarb?
Peel, wash, and slice the rhubarb into 1-inch pieces before cooking.
What are the rhubarb pieces cooked with?
They are cooked with water, lemon juice, and 3/4 cup of sugar until softened and thickened.
What is the recommended oven temperature?
Preheat your oven to 375 degrees Fahrenheit.
What is the best oven rack position for this dish?
Ensure the oven rack is in the middle position.
What kind of flour is used in the dough?
The recipe uses cake flour for both the dough and the topping.
How should the butter be prepared for the dough?
Use 6 tablespoons of unsalted butter that is cool but not cold, cut into 6 patties.
How is the dough finished in the mixer?
Use a dough hook at speed 2 until the dough attaches to the hook.
How do I arrange the pears in the Dutch oven?
Place the pear halves cut side down over the dough.
When do I add the rhubarb mixture?
Spoon the cooked and cooled rhubarb mixture over the pear halves before adding the topping.
What ingredients are in the topping?
The topping consists of cake flour, sugar, cold unsalted butter, heavy cream, and finely chopped almonds.
How do I achieve the right texture for the topping?
Cut in the cold butter with a pastry blender until it resembles fine crumbs, then mix in the cream and almonds to form moist crumbs.
How long does the Kuchen bake with the lid on?
Cover and bake the Dutch oven for the first 15 minutes.
How long is the second stage of baking?
Remove the lid and bake for an additional 30 to 35 minutes until the top is lightly browned.
How long should the dessert cool in the pot?
Allow it to cool on a wire rack for 15 minutes before removing it from the Dutch oven.
What is the best way to remove the Kuchen from the Dutch oven?
Carefully lift it out using the foil handles provided by the 'X' lining.
Can this be served warm?
Yes, it can be served warm or at room temperature.
How many eggs are needed?
The recipe requires one large egg.
How much heavy cream is used in total?
One cup is used in the dough, and an additional 2 tablespoons are used in the topping.
What role does the Reynolds Wrap Foil play?
It facilitates easier removal of the Kuchen and makes cleaning the Dutch oven simpler.
Does the recipe use baking powder?
Yes, it uses 2 teaspoons of baking powder.
What is the total number of ingredients?
There are 17 ingredients used in this recipe.
How much rhubarb is needed?
You will need 2 cups of rhubarb.
What type of nuts are used in the topping?
The recipe uses 1/2 cup of finely chopped almonds.
Should the rhubarb mixture be hot when added?
No, it should be set aside to cool on a wire rack before being spooned onto the pears.
What speed should I use to combine the dry ingredients?
Mix briefly at speed 1 to combine the flour, baking powder, salt, and sugar.
How much sugar is in the topping?
The topping uses 2/3 cup of sugar.