Individual Ginger-Pear Crisps Time: 50 minutes
When the leaves start to turn and the apples and pears ripen I start longing for a good apple crisp, or, in this case, pear crisp. Normally one sees cinnamon with apples but I love to put some spicy ginger with the pears. I use small baking dishes that are about 4" (10cm) in diameter.
2 fairly ripe pears, Anjou or Bosc
1 tbs lemon juice
2 tbs brown sugar
1/2 tsp ground ginger
4 tbs flour
2 tbs chilled butter
2 tbs bread crumbs
4 tbs slivered almonds or chopped walnuts
a bit more butter
Butter individual baking dishes or one small baking dish. Cut pears into quarters. Cut out stem and core, then slice. Arrange pears in a large bowl. Add lemon juice and toss to coat. Put pears into individual baking dishes or ramekins. Mix sugar, ginger, flour and bread crumbs. Cut in butter, using a pastry cutter, 2 knives or forks, until it resembles small pebbles. Divide evenly and sprinkle over pears. Divide almonds and sprinkle on top. Bake 30 - 35 minutes at 375F (185C), until top is bubbly.
Cooking for Two? Or more?
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