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This is the ultimate autumn dessert. A delightful combination, it never fails to please. I have also used dried cranberries instead of the cherries with great success. Cook time includes setting time after baking.
- 2 1⁄4 lbs firm but ripe Anjou pears or 2 1⁄4 lbs bosc pears or 2 1⁄4 lbs comice pears, peeled,cored,cut into 3/4 inch dice
- 1⁄2 cup dried tart cherry
- 1⁄3 cup sugar
- 1 tablespoon finely chopped crystallized ginger
- 1 tablespoon flour
- 2 tablespoons butter, cut into 1/2 inch cubes
- 1⁄3 cup sugar
- 1 1⁄2 tablespoons chopped crystallized ginger
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
- 1⁄3 cup miniature semisweet chocolate chips
- 1⁄2 cup chilled buttermilk
- For filling, preheat oven to 350*F.
- Butter four 1 1/4 cup custard cups or souffle dishes; place on rimmed baking sheet.
- Combine first 5 ingredients in a large bowl; toss to coat.
- Divide filling among prepared custard cups.
- Dot with 2 TBs butter.
- Bake until filling is hot and bubbling around the edges, about 20 minutes.
- Maintain oven temperature.
- Combine sugar and ginger in processor; blend until ginger is finely chopped.
- Transfer 1 TBS sugar ginger mixture to small bowl and set aside.
- Add flour, baking soda and salt to remaining sugar ginger mixture in processor; blend 20 seconds.
- Add butter; using on/off turns, process until mixture resembles coarse meal.
- Transfer to medium bowl.
- Mix in chocolate chips, then buttermilk (mixture will be very moist).
- Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 TBS sugar-ginger mixture.
- Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes.
- Cool 20 minutes and serve with icecream to 4 very lucky people!