Welp, that’s all the fun we’re going to have for a while now, folks. The holidays have come and gone, we can’t legitimately say “Happy New Year!” to strangers anymore, and Valentine’s Day has fizzled out and left us all with killer chocolate hangovers. Now it’s just…winter. Bah.
I can’t be the only one who feels that the last two weeks of February are akin to watching a Top Chef marathon when you’ve already seen all the episodes, like, five times each. Pear-Vanilla Brown Butter bars, guys–consider them your ticket out of this crazy-making holding pattern.
Speaking of things that aren’t dreary, several months back the husband and I got all 2003 with our ourselves (read: barely married, childless) and decided on an impromptu weekend trip down to Monterey. We were giddy about getting out of the city for a couple days, and thought that Little C would just love a visit to the insanely enormous aquarium down there. Our first little family getaway–how Griswold of us! So fun! So much bonding! So much gear required OH MY GOD DO WE REALLY NEED A CASE OF GRAHAM CRACKERS.
Four duffle bags, two sacks of snacky groceries and a loaded DVD player later, we were on our way to the Central Coast. Aside from Little C soaking her entire carseat with apple juice before we even reached the freeway, we had an awesome time together. The views were literally breathtaking, the heavenly sort that make you feel so tiny in comparison to their majesty. The aquarium was indeed Little C approved. And most importantly, I convinced the team to stop in Big Sur so I could cross something off my Baking Geek Bucket List: Lunch and dessert at Big Sur Bakery. Yesssss.
The savory items we tried at the bakery were terrifically satisfying, fresh and flavorful, but the desserts–oh the desserts!–that’s what Mama really came for, people. And the Huckleberry Brown Butter Bar did not disappoint.
The recipe in the book is neither for a Pear-Vanilla bar nor the aforementioned Huckleberry Brown Butter Bar, it’s actually made with rhubarb. But like I said earlier, we are in the slog of February here and rhubarb is in very short supply. In a couple months, we can make Rhubarb Brown Butter Bars happen, but for now, all things pear are the order of the day. And happily, the pairing positively sings.
Now I’m not going to lie, darling readers–for as unassuming as this bar looks, you do have to go through a few steps here to make it all happen. But if you’re like me, you might be so intrigued by some of the elements that you won’t really mind the extra time spent doing things like, say, browning two separate batches of butter, and then freezing some of it solid to make the crust. Genius!
After you’ve got your solid brown butter ready, the crust comes together in seconds in the food processor. Then while the crust is baking and cooling, you can start preparing a pear-vanilla jam of sorts and attempt to not pass out from how beautiful it smells while cooking.
In addition to the fabulously ambrosial jam, you’re also going to whisk up a brown butter filling, which is a concoction so magical I might go into some very suggestive language to describe how delicious it is. I’ll just say this: warm browned butter, sugar, eggs, hits of vanilla and orange? Huminuh, huminuh.
My only suggestion to you beyond being prepared to do a few extra dirty dishes with this recipe is to also have something heavy to chain yourself to while these bars are baking, because, good Lord, the smell is incredible. You’ll suddenly care about those February doldrums not a bit.
Adapted from The Big Sur Bakery Cookbook
These bars are so sweet and rich, I halved the original recipe and cut them much smaller than the bars the bakery serves.To feed a bigger crowd, you can double this recipe and use a 9×13 pan. When doubling, use 3 whole eggs.
For the crust:
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