Pear and Black Heart Cherry Strudel

Name: Pear and Black Heart Cherry Strudel
Cuisine: American
Ingredients: 6 pears, such as Bosc, Comice, or Seckels-peeled, cored, seeded, and chopped (about 6 cups); 6 pears, such as Bosc, Comice, or Seckels-peeled, cored, seeded, and chopped (about 6 cups); 6 pears, such as Bosc, Comice, or Seckels-peeled, cored, seeded, and chopped (about 6 cups); 6 pears, such as Bosc, Comice, or Seckels-peeled, cored, seeded, and chopped (about 6 cups); 1½ cups black heart or bing cherries, split and pitted; 1½ cups black heart or bing cherries, split and pitted; ½ teaspoon ground ginger; ⅓ cup sugar; Grated zest and juice of ½ lemon; 4 leaves strudel dough; ¼ pound unsalted butter, melted; ½ cup ground blanched almonds

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Glorious American Food

By Christopher Idone

Published 1985

About

Ingredients

6 pears, such as Bosc, Comice, or Seckels-peeled, cored, seeded, and chopped (about 6 cups)

Americas
United States
Pie
Vegetarian

Method

Preheat the oven to 450°.

In a bowl, combine the pears, cherries, ginger, sugar, lemon juice, and lemon zest.

Spread 1 leaf of strudel dough on a flat surface, one of the long sides at the bottom. Brush with butter and sprinkle with 2 tablespoons of the almonds.