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Pear, Pistachio, and Ginger Blondies

Dried pears, pistachios, and candied ginger spice up traditional blondies.

  • Yield: Makes about 1 dozen

Source: Martha Stewart Living, February 2004


  • Butterscotch Blondies
  • 3/4 cup coarsely chopped dried pear
  • 3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces)
  • 1/4 cup chopped candied ginger


  1. Follow the recipe for Butterscotch Blondies, buttering a 9-inch springform pan in step 1. Proceed with recipe.

  2. 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.

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