Gret’s Pear Bears (Silver Soul)
To kick off the Fall baking season, I wanted to introduce another smash hit…Gret’s Pear Bears (original recipe) from Grapes Café, a landmark setting in my latest novel, “Silver Soul.” These were a little time consuming at first (which was why Della and Diana only served them once a week in the Café), but very well worth it if you have company, a potluck to go to, or would like some warm, buttery, fruity taco-like turnovers with your cup of coffee (or tea) or, perhaps two scoops of vanilla ice cream. If so, try the recipe below today!
Best served warm. Yields about a dozen pear bears.
Gret’s Pear Bears
Dough Base:
2 cups all-purpose flour
1 teaspoon salt
½ cup butter
½ cup ice-cold water
Filling:
1 ½ cups sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
1 tablespoon lemon juice
4-6 pears (or apples), peeled
Preheat oven to 350 degrees.
1. Combine flour and salt into a large mixing bowl. Cut up butter and fold into the mixture until it becomes crumbly. Add cold water and mix until the dough forms into a roundish ball. Add more flour, if necessary, for added thickness. Chill for about 30 minutes.
2. Cut up pears or apples, and dice into small pieces (the smaller the better). In a large sauce pan, combine sugar, cornstarch, cinnamon and lemon juice. Add pear or apple pieces, and boil at medium heat while stirring until mixture is thick.
3. Roll dough into 2-3 inch balls and flatten with a smooth glass or rolling pin (or roll dough onto a large, flat surface and use a small bowl as a cookie cutter) until dough is a flat pancake-like circle. Scoop 1-2 tablespoons of pear/apple mixture onto half of the circle. Then fold the other half of the circle partially over the pear/apple mixture so that some of the fruit pieces remain exposed for the “bear paw” appearance. Pinch the side corners to seal the ends. Cut 3-4 small slits into each pear bear for optimal baking.
4. Bake for 15-20 minutes until dough is golden brown. Remove and place onto wire rack for cooling. Enjoy!
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