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- 1/2 cup all purpose flour
- 1/2 cup (packed) dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup coarsely chopped whole raw almonds
- 1/4 cup 1/4-inch cubes crystallized ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 4 pounds firm but ripe pears (6 to 7 large), peeled, cored, cut into 1/2-inch cubes (about 6 cups)
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.
Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13x9x2-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.
Nutritional ContentOne serving contains the following: Calories (kcal) 301.3 %Calories from Fat 35.2 Fat (g) 11.8 Saturated Fat (g) 5.9 Cholesterol (mg) 24.0 Carbohydrates (g) 48.6 Dietary Fiber (g) 4.6 Total Sugars (g) 31.0t Net Carbs (g) 44.0t Protein (g) 3.0Reviews Section
Ginger Pear and Almond Crumble
Scott and I have had an empty nest for over a year now and it has impacted us in several ways. First and most obvious, the house is quieter. Some might say peaceful, others would get creeped out by the sheer lack of volume.
Second, our environs are cleaner (usually). No shoes and backpacks lying around. No dirty socks dribbling down the hall or piles of laundry laying in wait for my next load of whites.
Third, and most distressful for Scott, is that there&rsquos no one else to blame for eating the last of the cookies, chips (insert addictive snack here). If it wasn&rsquot me &mdash it had to be him. I think that&rsquos why he&rsquos talked about getting a dog.
Case in point: this ginger pear and almond crumble. I think I had two servings. (it makes 6). Now I&rsquom not pointing fingers, but if it wasn&rsquot him, I think we should set out some big rat traps.
I adapted this recipe from Maida Heatter&rsquos recipe in her book Pies and Tarts. The ginger gives what would be a ho-hum fruit dessert a warm, tingly kick. Crystallized ginger is the key. It has an intense ginger flavor that turns up the volume of the pears.
And the crumble is sublime &ndash with sugar, butter, a little ground ginger and sliced almonds. You&rsquoll want a bit of this streusel-ly goodness with every bite of the fruit. Serve this crumble hot from the oven, preferably with a scoop of vanilla. Em &ndash sorry, but you&rsquore missing out!
Looking for more fall fruit inspiration? Try this warm apple crisp with a cheddar crumble topping.
35 Pear Recipes You'll Love This Season
Poached, peeled, or baked into a pie &mdash there&rsquos so much you can do with pears!
Wondering what to do with lots of pears? Good news: There are so many sweet and savory pear recipes to make if you suddenly find yourself with a full load of the fruit, or if you just want to switch up your go-to apple recipes. Try &lsquoem poached, sliced into a salad, roasted with root veggies, or paired with juicy pork. Bake them into pies, crisps, crumbles and cobblers, or add them to your favorite classic cocktails for a splash of sweetness. Ripe pears lend a juicy, refreshing flavor to everything they touch, and each variety (Anjou, Bartlett, Bosc, Comice, Seckel&mdash the list goes on!) offers a different combo of sweet, tangy, mellow and crisp.
Healthy pear recipes, like fruit salad with Greek yogurt and honey, make great breakfasts, while pear matched with peppery greens and juicy steak makes the ideal salad for lunch. Or maybe you&rsquore more of a healthy sandwich person? The gorgeous grilled cheese with sweet pears, creamy Gouda and Dijon mustard in #15 practically brings tears to our eyes. Get ready to experiment with lots (and lots!) of pears this season.
Fall is full of contrasts. Balmy summer evenings make way for crisp, grab-a-jacket weather. The sweet softness of the peaches, plums, and berries is replaced with the noisy crunching of the first fall apple. As sorry as we are to see summer end, at least it departs in a blaze of glory with bright autumn leaves and crisp, tart fruit. Sure, my dentist advised me to cut up my fall fruit to avoid damaging a capped tooth, but I ignore him because cut fruit isn't the same. There's something about wiping an apple on your flannel shirt on the way home from the apple orchard and eating it whole. Besides whole fruit munching, there are other ways to consume those apples, pears, and cranberries without getting stuck in a dessert rut and it's to our advantage to do so. A recent Harvard study of 30,000 men found that those who ate the most fruit fiber, the equivalent of five apples a day, were less than half as likely to develop high blood pressure. Pectin, the fiber in apples and pears, is known to reduce cholesterol and heart disease and possibly prevent cancer. So an apple a day (or two, three, or four) really isn't a bad idea.
We like to make apple juice in our juicer or make applesauce out of the reject apples. Apple juice and sauce freeze well, so they can be kept all winter. Apples must be kept cold (about 45 degrees) to stay fresh. Try to buy from a local stand or orchard since supermarket apples tend to be waxed. While the waxes themselves are considered safe (but who wants to eat a candle?), they seal in pesticide residues because waxes don't wash off of the fruit. Local orchards also carry varieties other than the old standbys. Sample a few and discover a new favorite. (My latest favorite is a Pippin.)
Candied Apples Recipe
2 cups sugar
1 cup light corn syrup
1 cup water
1 two-inch stick of cinnamon
Red food coloring
Stir all ingredients until sugar is dissolved. Bring to a boil. Cover and cook three minutes (steam will wash down crystal). Uncover and cook without stirring nearly to hard crack—290 degrees Fahrenheit on a candy thermometer. Remove cinnamon stick add a few drops of red food coloring. Pour glaze into a double boiler above (not in) boiling water while dipping apples. Skewer apples. Dip quickly. Dry, upside down, on a piece of foil.
Chicken-Apple Curry Recipe
We all used to love this dish every time my French stepmother made it back in the sixties. It's still a delicious dinner and has no need for a vegetable or fruit salad because it's all-inclusive. I've altered the fat and seasonings for the nineties.
3 cups uncooked long-grain brown or white rice (I use basmati.)
3 to 3-1/4 pounds chicken thighs (8-10 thighs)
1 teaspoon olive oil
4 large cloves garlic, minced
1/4 teaspoon seeded, minced jalapeno pepper (wear rubber gloves)
1 tablespoon ginger root, peeled and minced
1 large onion, chopped
4 teaspoons good-quality curry powder (Be sure it's fresh.)
2 teaspoons ground cardamom
1/4 teaspoon freshly ground pepper
1-1/4 cups unsalted chicken broth
3 large canned plum tomatoes, chopped
1 tablespoon canned tomato puree
1 large Granny Smith (or other green) apple, cut into 3/4-inch cubes
Boil six cups of water in a large pot. Add rice, cover, and reduce to simmer. Cook 40 to 45 minutes until the water has evaporated. Let sit covered until serving. Wash, skin, and dry off the chicken. Heat a large nonstick skillet on medium-high heat. Add the oil, then the chicken. Cook for about five minutes per side until the chicken is browned, reducing the heat if it starts to burn. Push the chicken to the side of the pan and add the garlic, hot pepper, ginger, and onion. Sauce for a minute or so before adding the spices. Stir the spices into the onion mixture for about a minute. When the spices are fragrant, stir in the broth, tomatoes, and puree. Simmer on medium heat uncovered for 20 minutes. While it's cooking, chop the toppings and place them into small serving bowls. Add the apples and simmer another 10 minutes, just until the apples are cooked. Check to see if the center of the chicken is done. Serve over rice, spooning on the sauce. Pass the bowls containing the toppings.
6 green onions, finely chopped
1 green, red, or poblano pepper, finely chopped
1/2 seedless cucumber, cut into small cubes
1 apple, cut into small cubes
Chopped cilantro or parsley for the daring: hot peppers, seeded and minced
Apple-Sweet Potato Bake Recipe
Use as a side dish for meat or the Thanksgiving turkey. Make sure to use apples and sweet potatoes with similar diameters so the slices will be about the same size.
3 medium sweet potatoes
3 small cooking apples
1/3 cup organic unfiltered apple cider
1 tablespoon salted butter
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
Have ready a shallow casserole or quiche pan. Preheat the oven to 350 degrees Fahrenheit. In a glass measuring cup, melt the butter and maple syrup just until melted, then set aside. Slice the sweet potatoes into 1/8- to 1/4-inch circles. Slice the apples across the core into same-sized circles. (There will be holes in the centers.) Alternate the sweet potatoes and the apple slices in the casserole domino style. Whisk the apple cider and spices into the butter mixture. Pour immediately over the slices. Cover with a lid or foil and bake for 30 minutes. (If you're preparing this dish ahead of time you can stop at this point, cool, and refrigerate.) Remove the foil and bake for about another 30 minutes, just until the slices are tender.
Eating pears for dessert could prevent a person from developing a pear-shaped body. (My theory.) I rarely peel the skins since they're a good source of fiber and vitamin C. It seems that folks tend not to bother with pears because they've found that one day the pears are rock hard and two days later they're rotten to the core—definitely a plan-ahead fruit. I never used to like pears because I thought they were supposed to be mushy, a texture I despise. Now I check those fall pears daily until they've just begun to soften and either consume or refrigerate. The ripening process can be accelerated on the kitchen counter by keeping them in a paper bag or plastic bag punched with a few holes. Don't store them bagged in the refrigerator or they'll turn brown. How soft is soft? A crisp Bosc or a firm Anjou will never be as soft and fragrant as a Bartlett pear. Pears should be slightly softened on the stem end, and they bruise easily so handle with care.
Poached Pears Recipe
Poached pears can accompany dinner or can be saved for a nonfat dessert, served warm and topped with vanilla frozen yogurt. Use a decent wine for the best flavor and firm pears such as Boscs. (Bartletts will fall apart.)
1 cup white wine
1/2 cup apple cider (I prefer the unfiltered organic variety.)
2 tablespoons sugar
1 tablespoon real maple syrup
2 cinnamon sticks
6 whole allspice berries
4 thin circles of fresh ginger root
4 firm, ripe pears, halved, seeded, peeled
In a 10-inch skillet, pour in all the ingredients except the pears. Simmer just until hot, then add the pears, cut-side down. Cover and tilt the lid slightly. Simmer for 10 minutes, turn the pears over, and simmer for another 10 minutes. The size and variety will cause the cooking time to vary, so keep checking. The pears should be tender but not mushy like canned pears. Remove the pears from the skillet with a slotted spoon and slowly boil the sauce for about 10 more minutes until it is reduced. Pick out the cinnamon sticks, allspice, and ginger. Spoon some sauce over each pear half and serve.
It's a pity that the tartest of the fall fruits are usually found in a cranberry sauce that's loaded with sugar when there are so many other options. I've found that cranberries keep better in the freezer, and I use them all winter for muffins, breads, and desserts, in the morning's granola, and, of course, in turkey stuffing.
Harvest Crumble Recipe
5 medium apples, seeded and quartered
2 firm pears, seeded and quartered
1 cup fresh or frozen (not thawed) cranberries
2 tablespoons Amaretto (or 1 teaspoon almond extract)
1/4 cup apple cider (I use unfiltered organic)
2 tablespoons honey
3 tablespoons hard butter, cut into 1/2-inch cubes
1/3 cup brown sugar
1/2 cup sifted whole wheat pastry flour or unbleached white flour
1-1/2 teaspoons cinnamon
Preheat oven to 375 degrees Fahrenheit. Using a food processor or by hand, slice the apples and pears into 1/4-inch slices. Place in a large bowl with the cranberries. In a glass measuring cup or saucepan, heat the Amaretto, cider, and honey in the microwave or on the stove just until honey dissolves. Toss with the fruit and pour into a 7-1/2-by-11-inch glass baking pan. In a food processor or using a pastry blender, pulse the topping ingredients into tiny balls. Spoon on top of the fruit and press down with a flat spatula. Bake for about 30 minutes, then press down the topping again. Bake for about another 10 minutes, just until the fruit is soft and the topping is crispy. Cool for at least 15 minutes. Top with lowfat vanilla ice cream.
- 1 cup rolled oats
- ⅓ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon finely chopped crystallized ginger
- 1 teaspoon ground cinnamon
- ¼ cup butter
- 2 tablespoons white sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons finely chopped crystallized ginger
- 8 cups peeled and sliced pears
- 1 pint vanilla ice cream
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.
Harvest Pear Crisp with Candied Ginger - Recipes
2 lbs Braeburn Apples
2 lbs Bosch Pears
1/2 C dried tart cherries
1/2 C blueberries
1/4 C apricot preserves
2 tbs fresh lemon juice
grated lemon rind
1 tbs cinnamon
1 C flour
1 C rolled oats
6 tbs cold Earth Balance
1/4 C raw sugar
1 tbs cinnamon
1/4 tsp sea salt
Preheat oven to 375 degrees fahrenheit
FRUIT: Peel and slice apples and pears into 1/2 inch slices. Add cherries, blueberries and apricot preserve. Add lemon juice and rind. Add cinnamon. Mix by hand and pour mixture into a pan prepared with cooking spray.
TOPPING: In a food processor, add flour, salt, cinnamon, rolled oats and raw sugar. Pulse about 5 times. Add cold Earth Balance and pulse until mixture is crumbly. Pour on top of the fruit mixture and spread evenly to cover the fruit mixture.
Bake for one hour or until top is golden. Serve warm or at room temperature
***Click images to enlarge or play the slideshow***
Pear cranberry and gingersnap crumble
In my defense, I resisted this crumble for possibly even a single hour before going to the kitchen to assemble the ingredients. A whole hour, an hour in which we could have had a buttery, spiced gingersnap and brown sugar crumbled lid atop a glurp-ing puddle of soft, sweet pears and slumped, tart cranberries, bubbling through cracks in the rubbled surface. An hour in which I instead thought there were better things to do, like pretending to clean the kitchen while staring into space and imagining how good the crumble could be. They give out medals for this kind of valor, right?
My husband and I, well, we’re exactly as exciting as you might imagine because we talk about pears a lot. I’ll take the blame, I’m sure I usually start the conversation, which goes roughly like, “Pears? Really? You just don’t like pears?” And he’ll say “They’re just so one note. They’re sweet and boring,” usually while slicing another of his beloved Granny Smith apples into perfect quarters. (He’s such a tidy eater people, I comparatively eat with the grace of a Hoover). And the thing is, I agree with him 100 percent, but I see these things as characteristics, not flaws. However, in baking, I agree that pears could use a little help. They like acid and they like berries brighter fall spices like ginger play off them well and you’ll be surprised what a pinch of white pepper can do to wake them up.
This crumble is adapted from a pie in a cookbook that came out a few years ago from a bakery in Park Slope called Sweet Melissa. The pie was single-crusted with a regular butter dough, but I skipped the base because I knew it would just play third fiddle to all the excitement on top of it. I like my pie doughs to garner as much attention as possible, thank you very much. As a crumble, this is another page in the fall bliss book, right up there with black bean pumpkin soup, cider doughnuts, harvest festivals and telling your kid that you’ll buy the biggest pumpkin he can lift only to find that he’s really quite a show-off and you’re going to be eating toasted pumpkin seeds until February. I digress! I made a few other changes — namely that I dialed back the sugar significantly, and am very happy that I did — but I kept the real genius of Melissa’s pie intact, which is they way she balanced the mellowness of the pear with all sorts of bright things like lemon, cranberries and a backdrop of spice. That gentle heat is dreamy, just perfect for the cooler days to come.
Pear, Cranberry and Gingersnap Crumble
Adapted from Sweet Melissa Patisserie
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
3 tablespoons (37 grams) packed dark or light brown sugar
1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled
2 pounds (about 4 to 5) large ripe pears (I used Anjou, suggested in the original recipe) peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups (6 ounces or 170 grams) fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup (100 grams) granulated sugar
2 tablespoons (14 grams) cornstarch
Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan. Sure, you could do this in a bowl but then you’d also have to wash that bowl and hooray for fewer dishes.
Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet (in a 2 quart dish, mine didn’t come close to bubbling over but I see no reason to risk it) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. See how long you can wait before digging in.
A return to 56 Windcrest Lane and the one-year anniversary of our GourmetClub ensured that we were about to experience another wonderful evening. Sadly, Ms. Becky couldn't join us (although through the magic of photoshop she was there in spirit). Holly drove a magnificent turkey up highway 280 and Stephen did a stellar job of organizing our early Thanksgiving.
The next two events will be similarly planned by 'dudes'. The bar has been set high!
Bay Shrimp and Endive (Gary)
Butternut Squash Soup with Sage (Jeff)
Arugula, Orange, Pomegranate and Goat Cheese Salad (Amy)
Bacon Smashed Potatoes (Kathy)
Wild Mushroom and Spinach Stuffing (Becky)
Broccolini with Smoked Paprika and Almonds (Lynn)
Harvest Pear Crisp with Candied Ginger (Larry)
Holly's Barbequed Turkey Recipe
Take a 12-18 lb turkey. Get a Webber kettle grill. Prepare charcoal. Once ready, spread coals out evenly. Add about 1 cup of soaked hickory chips. In a dark roasting pan, place the turkey, baste with a mixture of soy sauce and marsala or sherry wine about 50/50). Add two bottles of beer to the pan. Place pan (uncovered) on the grill. Place the Weber cover on for at least one hour. At the end of an hour, check the coals, add if you need more. If not enough liquid, add water or beer. Turkey should take about 2-2.5 hours Check with a turkey thermometer (Holly took the turkey out at 157 degrees--recommendation is between 165-175).
Rhubarb Cooking and Serving Tips
Rhubarb is sharp and pungent with a fresh spring taste.
Fresh rhubarb sauce and pie season starts in early spring and runs nearly to the first day of summer.
Often thought of as a fruit, rhubarb is a vegetable. In some regions, rhubarb is so much thought of as a dessert fruit that it is also called pieplant.
Rhubarb is too tart to be enjoyed raw. To take rhubarb to pie heights you’ll need to add sugar or another sweetener. Then you can enjoy rhubarb’s sweet-sour fruity taste that hints of apricot, strawberry, and lemon all rolled into one.
In America, rhubarb and strawberries are often paired, in Britain rhubarb and ginger.
The peak season for rhubarb fresh out of the garden—or field–is spring through summer. It’s most flavorful in the spring. The season for hothouse grown rhubarb is mid-winter through early spring.
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About the author Cheryl Sousan
A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her.
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Yum! For some reason the pin button wasn’t displayed. Found a work around, love it Your hair looks fabulous in the video playing to my right! Ha! I am going to serve somethng like this when my boys get home early for finals/Thanksgiving! laura in Colorado
PS my roots are in St. Louis and southern Illinois!
Thanks so much Laura! The pin button was working earlier, I’ll take a look into it. Have a great weekend.