To Pear Ginger Crisp

This recipe was something that my dad requested I make while I was home. I think he meant to make it but then when I came home he had me whip it up – which I fully took on the challenge of salvaging our pears that were a little more than ripe. It is from the GQ November 2011 edition.

¾ Cup Pecans, Coarsely Chopped
1 ½ Cups Flour
¾ Cup Brown Sugar
½ Tsp. Nutmeg (freshly ground – smells so delicious)
5 Tbsp. Granulated Sugar (Divided)
9 Tbsp. Unsalted Butter well softened
3 Tbsp. candied ginger, chopped
Juice of 2 Lemons
8 Medium pears, peeled, cored, and cut lengthwise into ½ inch slices

Preheat the oven to 375 degrees
Toast the pecans over medium heat until fragrant and set aside
Mix the flour, brown sugar, nutmeg, 2 Tbsp. of the sugar and pinches of cinnamon and salt in a small bowl. Add the butter and combine until the mixture is crumbly. Stir in the pecans.
In a large bowl mix together the ginger, lemon juice, pears and the remaining sugar (3 Tbsp.) and a pinch of salt.
Place the fruit mixture into an 8×10 inch baking dish, layer on the crumble and bake until the topping is crisp, about 50 minutes.
Serve warm – a nuke in the microwave will do just fine for the leftovers

Optional – pair with ice cream, we didn’t and it was still delicious!




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