Pear and Ginger Crisp With Spiced Whipped Cream
photo by Tulip-Fairy
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
TOPPING
- 1⁄2 cup pecans
- 1 cup flour
- 1⁄2 cup light brown sugar
- 4 teaspoons granulated sugar
- 1⁄4 teaspoon ground cinnamon
- salt, see instructions
- 6 tablespoons unsalted butter, softened
-
FILLING
- 1 1⁄2 tablespoons grated fresh ginger
- 2 lemons, juice of
- 2 tablespoons granulated sugar
- 6 medium pears, peeled,cored and cut lengthwise in 1/2 inch slices
-
SPICED WHIPPED CREAM
- 1 cup heavy cream
- 1 tablespoon sugar
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground nutmeg
directions
- Preheat oven to 375*F.
- Toast the pecans in the oven for about 8 mintues, then set aside.
- When cool enough to handle, chop coarsely.
- In a bowl, mix the flour, brownsugar, granulated sugar, cinnamon and a pinch of salt.
- Using a spoon, slowly stir in the butter.
- Add the pecans.
- In another bowl, mix the ginger, lemon juice, sugar and a pinch of salt.
- Mix in the sliced pears.
- Turn into a 2-2 1/2 QT baking dish and cover with the topping mixture.
- Bake until the topping is crisp and pears are soft when tested with the tip of a knife, about 40 minutes.
- Whip the cream, then beat in the sugar and spices.
- Serve with the warm crisp.
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Reviews
-
I. Love. This. Crisp! Pears are my fiance's favorite fruit, and I absolutely love them too, so when I found beautiful pears on sale recently I knew I had to make something wonderful with them. This was the perfect choice! The only thing I did differently was to add a wee bit more sugar to the whipped cream, and a tad more spice. Thank you for sharing!!
-
Fantastic recipe Marie, followed your instructions exactly and it turned out brilliant. I served it with a brandy cream that I had left over from Christmas so didn't do your spiced whipped cream, that will have to wait for the next time I make it. Thank you for providing a refreshing change to my humble apple crumble!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0