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| RECIPE FOR GINGER PEAR CRUMBLE |
Title: Ginger Pear Crumble
Category: Vegetarian
Serves: 4
Ingredients:
| 1.00 | tb | Unsalted Butter, softened | | 4.00 | | Bosc Pears (about 3 pounds) | | 3.00 | tb | Lemon Juice, fresh, strained | | 1.00 | ts | Gingerroot, minced | | 0.33 | c | Pure Maple Syrup | | 0.25 | c | Apple Cider, Apple Juice | | | --or- Water | | 1.00 | tb | Arrowroot | | 2.00 | tb | Pear Liqueur (optional) | | | TOPPING: | | 0.50 | c | Pecans, chopped (about 3 | | | -ounces) | | 0.50 | c | Brown Sugar, firmly packed | | 0.50 | c | Whole Wheat Pastry Flour | | 0.25 | c | Wheat Germ | | 2.00 | tb | Unsalted Butter, melted |
Instructions:
This dessert can be altered according to the season and the best fruits and berries available.
Preheat the oven to 350 F.
Generously grease a 5- to 6-cup loaf pan with the softened butter.
Core and peel the pears, then cut them in thin slices.
Immediately sprinkle them with the lemon juice and toss well to prevent discoloration of the fruit.
Add the gingerroot and maple syrup, and mix well.
Into a small cup pour the apple cider, juice or water and add the arrowroot.
Stir until dissolved.
Drizzle it, with the optional pear liqueur, over the pear mixture, and toss to mix.
Spoon the fruit into the prepared loaf pan.
Combine the pecans, brown sugar, flour and wheat germ with the melted butter and mix until all the ingredients are moistened.
Spoon the mixture evenly over the surface of the pears.
(It will be a thicker amount of topping than is usually called for, but John likes the added crunch.
) Bake the crumble for 1 hour, or until the topping is just slightly brown.
Serves 4 generously One Serving: = Calories: 594 Dietary Fiber: 8.
2 grams Cholesterol: 23.
3 milligrams Sodium: 19.
8 milligrams Fat: 24.
6 grams
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