Pear Crumble
POSTED: 6:08 am EST February 5, 2008
Makes 4 servingsI like to use a combination of red- and green-skinned pears for this recipe. Select those that are firm and slightly underripe, which makes for easier slicing and also a pleasing texture after cooking. Cooking time depends on the ripeness. Serve the warm pears with their gingersnap topping in dessert bowls with small scoops of rich vanilla ice cream.
4 gingersnap cookies
2 pears halved lengthwise and cut into 3/8-inch slices
¼ cup dried apricots in ¼-inch pieces (see Tip)
2 tablespoons packed brown sugar
1 teaspoon pure vanilla extractPut the cookies in a plastic bag or between sheets of wax paper. Use a rolling pin or can to break them into large crumbs.Stir together the pears, apricots, sugar, and vanilla in a large bowl. Transfer to a 1 ½-quart microwave-proof casserole dish.Microwave on HIGH for 1 to 1 ½ minutes or until the pears are tender. (They will continue to soften after being removed from the microwave.) Spoon the warm pears into small dessert bowls and sprinkle with the crumbled cookies.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
4 gingersnap cookies
2 pears halved lengthwise and cut into 3/8-inch slices
¼ cup dried apricots in ¼-inch pieces (see Tip)
2 tablespoons packed brown sugar
1 teaspoon pure vanilla extractPut the cookies in a plastic bag or between sheets of wax paper. Use a rolling pin or can to break them into large crumbs.Stir together the pears, apricots, sugar, and vanilla in a large bowl. Transfer to a 1 ½-quart microwave-proof casserole dish.Microwave on HIGH for 1 to 1 ½ minutes or until the pears are tender. (They will continue to soften after being removed from the microwave.) Spoon the warm pears into small dessert bowls and sprinkle with the crumbled cookies.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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