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ErininNY

Here are two more ginger-and-pear recipes--also one of my fave combos.

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Joined: Jul 17, 2006

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Posted to Thread #3343 at 4:49 pm on Sep 3, 2006

Enjoy! Sorry to say I can't remember where I found these recipes.


Pear Coffee Cake with Ginger Pecan Crunch Topping

2 1/2 cups flour
3/4 cup sugar
1 cup dark brown sugar
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup cooking oil
1/2 teaspoon ground ginger
1 cup chopped pecans

1 slightly beaten egg
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups chopped ripe pears


Mix together flour, sugars, salt, nutmeg and oil. Set aside 1 cup of this mixture for topping, and add ginger and pecans to this to make the topping.

To the remaining mixture, add the pears. To this, add egg, buttermilk, baking soda, and baking powder.

Spread in greased 9" x 13" x 2" sheet pan.
Sprinkle topping over top.
Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.


PEAR CRUMBLE WITH CRYSTALLIZED GINGER

Topping
1 cup unbleached all purpose flour
2/3 cup old-fashioned oats (or nuts)
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Preheat oven to 375F. Butter (smaller) 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.

Filling
3 pounds firm but ripe pears, peeled, cored, cut into 1/4-inch-thick slices
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons minced ginger
1 1/2 tablespoons unbleached all purpose flour

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.


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