Monday, October 27, 2008

Pear-Ginger Crisp

You know I like to cook; particularly this time of year. When the days get short and cool you’ll find me in my kitchen, canning, creating, trying new recipes. When autumn’s in the air I always like to cook with apples: apple pie, apple sauce, apple crisp. While we have a lot of apples here in New England in the fall, I’ve always eyed the pears and wondered what I could do with them. Then, thanks to Rural Intelligence I discovered this recipe for Pear-Ginger Crisp. The texture is definitely different than apples but the flavors are delicious and the aroma when it is cooking is fantastic.

If you have friends that are allergic or don’t care for nuts substitute quick oats in the topping, and make sure you use a hard baking pear, such as Bosch or Red Anjou.

Pear and Ginger Crisp

Courtesy of Bobby Flay by way of Rural Intelligence

serves 10-12

3/4 cup pecans, coarsely chopped

1-1/2 cups all purpose unbleached flour

3/4 cup brown sugar

5 T sugar

pinch cinnamon

pinch kosher salt

9 T unsalted butter, room temperature (softened)

2 T fresh ginger, peeled and grated--about a four inch long piece, give or take

juice of 2 lemons

10 medium pears, peeled, cored and cut lengthwise into 1/2 inch slices

Preheat oven to 375 degrees F.

Make topping: toast pecans in a small sauté pan over medium heat until they become fragrant--just a few minutes. Don't let them burn! Mix flour, brown sugar, 2 T sugar, the cinnamon, and salt together in a small bowl. Using a spoon, slowly stir in butter--the mixture will be crumbly and bumpy--and then stir in pecans.

In another larger bowl, gently stir together ginger, lemon juice, 3 T sugar, another pinch of salt and the sliced pears. Turn the fruit into a baking dish, and cover with the topping mixture. Bake until topping is crisp, about 50 minutes.