PEAR: Pear Ginger Crumble
Source of Recipe
New York Times
2 1/2 to 3 pounds pears (about 5 large ones), peeled, cored and sliced
2 tablespoons raw brown (turbinado) sugar, preferably organic
1 tablespoon fresh lemon juice
2 tablespoons chopped candied ginger
1/2 teaspoon pure vanilla extract, or the seeds from 1/2 vanilla bean
2 teaspoons cornstarch or arrowroot
1 batch quinoa-oat crumble topping
Preheat the oven to 375 degrees. Butter a 2- or 2 1/2-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
Yield: Serves eight.
Advance preparation: The crumble topping keeps for several months in the freezer. The recipe can be made through Step 2 several hours before the final baking.
Nutritional information per serving: 297 calories; 10 grams fat; 6 grams saturated fat; 23 milligrams cholesterol; 50 grams carbohydrates; 6 grams dietary fiber; 103 milligrams sodium; 4 grams protein
Source: New York Times, 10/4/2010. Recipe by Martha Rose Shulman.
Quinoa-Oat Crumble Topping
This topping can be used to make any number of delicious, gluten-free crumbles.
1 1/4 cups gluten-free rolled oats
1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)
1/3 cup unrefined turbinado sugar
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoon salt (to taste)
3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.
Yield: Makes a little over 2 cups, enough for one crumble serving eight made in a 2- to 2 1/2-quart baking dish.
Nutritional information per serving: 194 calories; 10 grams fat; 6 grams saturated fat; 23 milligrams cholesterol; 23 grams carbohydrates; 2 grams dietary fiber; 101 milligrams sodium; 3 grams protein
Source: New York Times, 10/4/2010. Recipe by Martha Rose Shulman
Recipe from the files of Judi Mae Phelps
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