PEAR GINGER CRUMBLE
This is one of my favorite crumbles, the one I make most often once the fruits of summer give way to apples and pears in the fall.
Provided by Martha Rose Shulman
Categories dessert
Time 1h
Yield Serves eight
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Butter a 2- or 2 1/2-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
- Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
HARVEST PEAR CRISP WITH CANDIED GINGER
Provided by Carolyn Beth Weil
Categories Dessert Bake Thanksgiving High Fiber Pear Almond Oat Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- For topping:
- Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- For filling:
- Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
- Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.
PEAR GINGER CRUMBLE
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
- For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
- Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.
Nutrition Facts : Calories 266 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Sodium 38.5 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 2 grams
PEAR CRUMBLE WITH CRYSTALLIZED GINGER
Steps:
- Make topping:
- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.
- Make filling:
- Combine pear slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.
- Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until pears are tender and topping is golden brown and crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.
CLASSIC PEAR CRISP
Pears and crystallized ginger are baked under a crispy golden oat crust.
Provided by JAYDA
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
- In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
- In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
- Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g
MANGO, PEAR & GINGER CRUMBLE
This crumble is a perfect pud for the freezer - and we've given it a tropical twist
Provided by Jenny White
Categories Dessert, Dinner, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
- Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.
Nutrition Facts : Calories 684 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 26 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.45 milligram of sodium
PEAR CRUMBLE
This easy, comforting pear crumble is sure to please. Serve it as is or with low-fat ice cream. Substitute all-purpose gluten-free flour and gluten-free oats in the filling and AP gluten-free flour in the filling to make this a gluten-free dessert. Dietary Exchanges: 1 1/2 fruit, 2 other carbohydrates, 2 fat ( 3 Carbohydrate Serving). From EatingWell magazine, November/December 2007 and EatingWell for a Healthy Heart Cookbook. Posted for ZWT6 -- Great Britain Region.
Provided by kitty.rock
Categories For Large Groups
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl.
- Drizzle with oil and stir until evenly moist.
- To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl and mix well.
- Transfer the mixture to a 9-by-13-inch baking dish.
- Sprinkle the topping over the pears.
- Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.
- Let stand for at least 10 minutes before serving.
- Serve warm as is or you can add a scoop of good low-fat ice cream to the top.
GINGER-LIME PEAR COBBLER
We have a huge pear tree in our yard, which is why I came up with this recipe. The tart lime, sweet pears and tangy ginger are a winning combination. -Heather Naas, Lompoc, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine sugar and ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside., Pour butter into an ungreased 11x7-in. baking dish. In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk. Pour over butter (do not stir). Spoon pear mixture over the top. , Bake at 350° for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.
Nutrition Facts : Calories 281 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 184mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 3g fiber), Protein 2g protein.
DOUBLE GINGER SCONES
Crystallized ginger adds spice to this brunch staple. If you can't find currants, you can substitute raisins in these double ginger scones.
Provided by Jessie Sheehan
Yield Makes 7 jumbo scones
Number Of Ingredients 13
Steps:
- Heat the oven to 375°F. Line a baking sheet with parchment paper.
- To make the scones, whisk together the flour, brown sugar, baking powder, ginger, and salt in a large bowl. Rub the butter into the flour mixture with your fingers until the butter is crumbly and pea-sized. Add the currants and crystallized ginger and toss to combine. Whisk together the cream, vanilla, and egg in a 2-cup glass measuring cup and pour over the dry ingredients. Gently stir with a flexible spatula until the loose bits of flour just disappear.
- Divide the dough into 7 balls (about ½ cup each) with a portion scoop or a ½-cup dry measure, and evenly place them on the prepared baking sheet. The dough will be sticky.
- To make the egg wash, whisk together the egg and salt in a small bowl and brush onto the scones. Sprinkle the scones with the turbinado sugar.
- Bake for 22 to 27 minutes, rotating at the halfway point, until the scones are nicely browned and a wooden skewer inserted into the center of one comes out clean. Remove from the oven and let them cool on the pan for about 5 minutes before serving. Do ahead: The scones are best the day they are made but will keep in an airtight container on the counter for up to 3 days.
PEAR & GINGER LOAF CAKE
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Provided by Good Food team
Categories Dessert, Dinner
Time 2h15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
- To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.
Nutrition Facts : Calories 453 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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- In a skillet, melt 40g of butter over medium heat.Add the grated ginger, ground ginger and cinnamon and cook for a minute or two, until the spices release their aromas. Then add 30g of the sugar and stir. You should have a caramel type sauce now.Add the pears and gently stir them until they are covered in the sauce. Sprinkle the cornflour over the pears and stir gently. The sauce should be nice and thick now.Cook for 5 minutes.
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