I found this recipe in a recent newspaper, and immediately I started tweaking. Hmm, pears and ginger—that sounds promising. Kinda early in the year for juicy fresh pears, but whatever—there are plenty of pears in the market. I like ginger. I have plenty.
The original recipe called for chopped nuts. I'm not wild about nuts, and I didn't like the combination of nuts suggested with the pear and other flavors. Axe the nuts. I swapped in candied ginger, which I do like. Adds an interesting texture to the crumble on top.
The suggested oven setting of 375 degrees seemed a little high—the top gets brown long before the pears get soft. I cut it down to 350 degrees and baked it longer.
Preheat the oven to 350 degrees. Butter a 9-inch-square baking pan (or any pan which would hold the same amount—a ten-inch round pan would do).
1/2 cup flour
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1/4 tsp salt
Pinch of ground nutmeg
5 Tblsp unsalted butter, melted
1/2 cup candied ginger, chopped into 1/4-inch bits
In a bowl, whisk the flour, granulated and brown sugars, salt, and nutmeg to blend them. Add the butter and stir with a fork until the mixture resembles crumbs. Add the diced ginger and toss to combine.
6 pears (enough to make about
2 Tblsp lemon juice
2 Tblsp honey
1 Tblsp grated fresh ginger
In a bowl, combine the pears, orange and lemon juices, honey, and ginger and toss. Spoon the mixture into the prepared pan. Sprinkle with the crumbs.
Bake for 50-60 minutes or until the crumbs are golden brown and the pears are tender. Set the pan on a wire rack to cool. Serve warm with ice cream or whipped cream.
Sure and it's not Saint Paddy's day yet, but here at MLK we'll be havin' a guest on the day next week, and my book's comin' out on Tuesday next, so I'd better be offerin' the giveaway to yiz now. Tell me what's your favorite Irish dish in a comment (with your email, más é do thoil é--that'd be "please") and I'll be drawing the name of the lucky winner out of a hat!