Pear, Pistachio, and Ginger Blondies
Ingredients for Butterscotch Blondies, omitting butterscotch, cashews, and toffee
3/4 cup coarsely chopped dried pear
3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces)
1/4 cup chopped candied ginger.
Follow the recipe for Butterscotch Blondies, buttering a 9-inch spring form pan in step 1. Proceed with recipe.
At the end of step 3, mix dried pear, the pistachios, and candied ginger into batter. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 33 to 35 minutes.
page revision: 1, last edited: 23 Jul 2009 20:06
