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
Follow the recipe for Butterscotch Blondies, buttering a 9-inch springform 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.