1 1/2 cups pastry flour
3/4 cup polenta
1/2 cup granulated sugar
Large pinch of salt
1 1/2 teaspoon baking powder
1 teaspoon aniseeds, toasted
1/2 cup chilled unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 pound comice pears
1 cup dried fruits
1 full pint basket large, huckleberries
2 large, ripe bananas, cut into 1-inch pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1/4 teaspoon freshly ground pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon aniseeds, toasted
Zest from 1/2 orange
Zest from 1 lemon
Juice of 1/2 lemon
Preheat the oven to 375 degrees. To make the topping, measure the flour, polenta, sugar, salt, baking powder, and aniseeds into a food processor or a stand mixer fitted with a paddle attachment. Add the butter and pulseor mix on medium-low speed until the mixture resembles coarse crumbs. Transfer the mixture to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with you fingers until evenly mixed. The mixture will not adhere in the manner of a dough, but will clump together if pressed in your palm. Set aside until needed. To make the filling, combine all the ingredients in a large bowl and toss well until well mixed. Turn into a 2-quart shallow baking dish. Sprinkle the topping over the filling in a even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp, and golden brown, about 1 hour. Serve with ice cream if desired.
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