Bartlett Pear Orange Bar Cookies

Fresh pears in the middle layer of this easy-to-do-bar cookies are a fruity surprise.


3 cups flour 
1-1/2 teaspoons salt 
1 cup shortening 
1/2 cup milk 
1/2 cup fine dry bread crumbs 
6 Northwest Bartlett pears, pared and sliced 
1/2 cup sugar 
1 teaspoon grated orange zest 
Orange Glaze


Combine flour and salt; cut in shortening until crumbly. Stir in about 1/2 cup milk, one tablespoon at a time, until all flour is moistened. Divide dough in half. Roll out half dough to 17x12-inch rectangle. Carefully place in 15x10x1-inch baking pan. Sprinkle with bread crumbs. Arrange pear slices over crumbs. Combine sugar and orange zest; sprinkle over pear slices. Roll out remaining dough to 15x10-inch rectangle and place on top of pears; seal and flute edges. Cut several steam vents in top of crust. Brush top of pastry with milk. Bake at 375°F 45 to 55 minutes or until pastry is golden. Brush with Orange Glaze while warm. 

Orange Glaze 

 Combine 1 cup sifted powdered sugar, 3/4 teaspoon vanilla and 2 tablespoons orange juice or milk; stir until smooth. Makes 1/3 cup.


Chocolate Pear Delight


1 tablespoon butter 
1 tablespoon flour 
1/2 cup milk 
3 tablespoons cocoa 
2-1/2 tablespoons sugar 
2 egg yolks 
1/4 teaspoon vanilla 
2 egg whites 
1 fresh Northwest Bosc or Anjou Pear, peeled and sliced


Melt butter; blend in flour. Heat milk, cocoa and sugar together until hot, but not boiling; add all at once to flour mixture, stirring constantly. Beat egg yolks until light. Blend small amount of sauce into yolks; add mixture to sauce. Cook and stir over low heat until slightly thickened. Add vanilla. Cover and cool. Beat egg whites until stiff but not dry; fold into cooled chocolate mixture. Lay sliced pears in bottom of buttered 4-cup baking dish; pour chocolate mixture over. Bake at 350 degrees F. 30 minutes or until set. Serve immediately.


Forelles Baked in Pastry


6 firm ripe Northwest Forelle Pears 
1 cup diced dates, or dried apricots 
1/2 cup packed light brown sugar 
1 teaspoon ground cinnamon 
Pastry dough for double crust pie 
1 egg 
2 tablespoons milk 
3/4 cup dietary sour cream 
2 tablespoons granulated sugar 
1 teaspoon vanilla 
1/4 cup raspberry or strawberry syrup


Preheat oven to 350°F. Core pears, leaving stem intact. Mix dates(or dried fruits), brown sugar and cinnamon. Fill cavity of pears with fruit mixture. Roll out pie crust (or use prepared crust). Cut 2 strips of pastry, 2 inches wide by 8 inches long, for each pear. Cut the end of each strip so it tapers to a point. For each pear, lay two strips of dough together in the shape of a cross. Moisten center of bottom strip with water before placing other piece on top. Place filled pear in center of cross. Brush edges of dough with enough water to moisten. Gently fold dough up the sides of pear, and pinch edges together. Repeat with other edges, pinch tops together to seal pears completely. Beat egg and milk together. Brush dough surface with mix. Bake on cookie sheet at 350°F for 25 to 30 minutes, until golden brown. Cool on rack.

Mix sour cream, sugar and vanilla. Place 1/6 of mixture on each dessert plate; dot with berry syrup. Swirl pattern with knife point. Place pears on plate and serve.

Other Info

Serves 6