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Master Biscuit Dough
Gravy and Biscuits East-West Style
Hot Mustard Glazed Salmon en Croute
Best
Strawberry-Lemongrass Shortcake
Ted Allen's Asian
Pear Upside-Down Biscuit
WINE NOTES
Passion fruit Mimosa: Pour puree
into Champagne flute and top with Veuve Clicquot Champagne
Qupe Chardonnay Bien
Nacido Reserve, Block 11: 100% chardonnay. Grapes are whole-cluster
pressed, chilled and settled overnight, then transferred to French
barrels for fermentation. Touches of Asian pear, mango and
pineapple, along with a nice, creamy oak with slightly softer
acidity.
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Ted Allen's Asian Pear Upside-Down
Biscuit
Serves 8
- 4 tablespoons unsalted butter
- 1/2 cup (packed) light brown sugar
- 1/2 teaspoon cinnamon
- 2 Asian pears
- 1 tablespoon fresh lemon juice
- Zest and juice of 1 lemon
- 1/2 Master Biscuit Dough recipe
- Berries and whipped cream, for garnish
(optional)
Preheat oven to 350 degrees. Roll out dough to 1/2-inch thickness.
Using a plate or 10-inch skillet as a template, cut a 10-inch circle
of dough. Set aside. Melt butter over medium heat in an oven-safe
10-inch skillet, ideally seasoned cast-iron. Remove from heat and
stir in brown sugar and cinnamon. Peel pears, cut in half across
their equator, and remove seeds and stems with a melon baller. Using
a mandoline or large chef’s knife, cut into thin slices. Toss with
lemon juice and zest. Arrange pear slices, overlapping, in a single
layer in the bottom of the skillet. Top with circle of biscuit
dough. Bake in preheated oven until bubbling and golden brown, 25 to
30 minutes. Remove from oven and let rest 10 minutes. Invert onto
platter or cutting board, cut into wedges, garnish with berries and
whipped cream if desired, and serve.
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