As I wondered what to write about today, I drew a blank. Although I had a great week, nothing seemed big enough to base a blog post on. So instead, I decided to write a quick recap of the past seven days. It was a week full of blessings:
n We attended the wedding of my youngest daughter’s church choir leader, a beautiful small wedding at our church.
n With my friend Trish, I went to an International Festival of Authors event on Monday night that featured Governor-General nominees reading from their books.
n I took my oldest daughter to a university open house, the third that we’ve visited this fall. It’s hard to believe that in a few months she’ll be committing to one of them.
n I watched game 7 of the World Series with my husband. Is there anything better than Game 7 (even if Game 6 was the one no one will ever forget)?
n And, best of all, I’m writing again! After spending most of this fall with no ideas and little motivation, I’m finally feeling inspired.
I’m also blessed to have discovered another Pear Crisp recipe that I love. Those of you with long memories will remember that last fall, not only did I publish an Apple Pear Cherry Crisp recipe, I actually called it The Ultimate Fall Dessert. But when it comes to food, I never leave perfection unchallenged. When I tried the new recipe, I knew I’d found another winner. The crystallized ginger gives this dessert a gentle warmth that plays beautifully against the cool pears. Although Bon Appetit calls this dessert a crumble, to me it’s a crisp all the way.
How was your week?
Pear Crumble with Crystallized Ginger
(from Bon Appetit, October 1998)
1 cup all-purpose flour
2/3 cup old-fashioned oats (not instant)
2/3 cup packed brown sugar
1 tsp ground cinnamon
dash of kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
3 pounds firm but ripe pears, peeled, cored, cut into 1/4 inch thick slices
2 Tbsp fresh lemon juice
1/3 cup sugar
2 Tbsp minced crystallized ginger
1 1/2 Tbsp unbleached all purpose flour
Preheat oven to 375 degrees. Butter a 13” by 9” glass baking dish (mine was a bit smaller and it worked fine).
To make the topping, mix first five ingredients in a medium bowl. Add butter and incorporate until moist clumps form.
For the filing, combine pear slices and lemon juice in a large bowl. Add remaining ingredients and toss to blend.
Transfer filling to prepared dish. Sprinkle topping on top, and bake crumble until pears are tender and topping is golden brown and crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.