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An easy crumble shows how well pears and ginger combine

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Serves 6

It’s hard to go wrong with pears and fresh ginger. Here, the fruit is lightly sweetened with honey and baked under a buttery brown-sugar streusel. For even distribution of ginger and pears, grate the ginger finely, cut the pears into small chunks, and combine with a large spoon. Also, if the measuring spoon is buttered, the honey will slide right off.


Butter (for the pan)
¾cup flour
cup granulated sugar
cup firmly packed light brown sugar
¼teaspoon salt
teaspoon ground nutmeg
5tablespoons unsalted butter, melted
cup walnuts, chopped


1. Set the oven at 375 degrees. Butter a 9-inch-square baking pan.

2. 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 walnuts and toss to combine.


6pears (5 cups; Bartlett work well), peeled, quartered, cored, and cut into ½-inch chunks
¼cup orange juice
2tablespoons lemon juice
2tablespoons honey
1tablespoon grated fresh ginger
Ice cream (for serving)

1. In a bowl, combine the pears, orange and lemon juices, honey, and ginger. Spoon the mixture into the pan. Sprinkle with the crumbs.

2. Bake for 50 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. Jean Kressy

Jean Kressy can be reached at

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