Tuesday, November 1, 2011

Pear Crisp with Ginger

Made with fresh pears, this dessert takes advantage of the season's available harvest. Pears are at their peak now in terms of freshness and affordability. If you are really fortunate, you have your own Pear tree! But for the rest of us, the market offers several varieties to choose from. This recipe calls for Bartlett. But you could use any firm, ripe variety. This recipe also calls for crystallized ginger. This can be found in the dried fruit and nut section.

Pear Crisp with Ginger

375 degrees
400 degrees last 10 min.
Bake 40 min.


2/3 cup flour
3 tbsp granulated sugar
1/3 cup packed light brown sugar
1/2 cup regular rolled oats
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
6 tbsp cold butter, cut into small chunks 

Pear Filling

6 lg firm-ripe Bartlett pears, peeled and chopped into bite-sized chunks
2-3 tbsp lemon juice (fresh or bottled)
1/4 cup finely chopped crystallized ginger (or 1/4 tsp ground ginger mixed with the 1/4 cup sugar)
1/4 cup granulated sugar
1/3 cup golden raisins

Butter a 2 qt. baking dish

Add the peeled, chopped pears to baking dish. Sprinkle with lemon juice.

Add the chopped ginger, (or ground ginger mixed with sugar), raisins, and sugar; toss lightly.

Top with Streusel

To make Streusel; Mix all streusel ingredients except butter together in a medium sized bowl. Add the cut up chunks of butter. Using a pastry blender or fork (or even your fingers), blend the butter into the streusel until crumbly and evenly mixed. Sprinkle over pear mixture.

Bake for 30 minutes at 375 degrees, then 400 degrees for 10 min. more to crisp the streusel.

Let cool 30 minutes
 Use a large serving spoon to scoop out servings.
This can be served with vanilla ice cream or as is. Will keep covered with plastic wrap, several days in refrigerator. Gently heat in microwave for 30-40 seconds per serving.

A perfect end to an Autumn evening.


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Thank you for stopping by! Your comments are important to me and are very much appreciated. xx Karen

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