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The combination of sweet pear, golden raisins, and crystallized ginger is absolutely amazing and not too sweet. I don't think I've ever tasted a greater combination. This is from the Victorian Epicure Recipe Book, Volume 4. "Use a sweet and juicy "eating" pear to make this dessert, such as red or yellow Bartlett, Comice, or Seckel. This is delicious served warm with a scoop of vanilla ice cream."
- 3⁄4 cup quick-cooking rolled oats
- 3⁄4 cup all-purpose flour
- 1⁄3 cup brown sugar, lightly packed
- 1⁄8 teaspoon salt
- 6 tablespoons cold unsalted butter
- 3 lbs ripe pears, peeled, cored, and sliced (about 6 large)
- 1⁄2 cup golden raisin
- 2 tablespoons crystallized ginger, finely diced
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest (optional)
- 1⁄3 cup white sugar
- 1 1⁄2 tablespoons all-purpose flour
- Preheat oven to 375* F. Butter a shallow 2 quart baking dish and set aside.
- Prepare topping by combining oats, flour, brown sugar, and salt. Cut butter into small pieces, add to the bowl, and work in with pastry blender until mixture resembles coarse crumbs. Set aside.
- In a large bowl, combine pears, raisins, ginger, lemon juice, and lemon zest.
- Combine white sugar and flour. Sprinkle over pear mixture and stir to combine. Transfer to prepared dish. Sprinkle topping evenly over pears.
- Bake for 40-50 minutes, or until the topping is golden and the juices are bubbling. Serve warm (best) or at room temperature.