Feb 25, 2012

warm pear crisp

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I was never a big pear fan.  I'd eaten pears in fruit salads, mainly.  And if I were the one making the fruit salad, they would've "accidentally" been left out.  I was never one to eat a pear for pear's sake.

(Thinking about all those fruit salads, I honestly don't know if I had ever had a fresh pear until now...which may explain my dislike for them.)

So, last week I decided to give them a chance.  There's only so many fruits that are available fresh during the winter and most of them are citrus fruits.  I love my oranges and tangerines, but at some point, you just need something different.

To kick off pear week I made an pear cobbler.  The recipe I'd found turned out to be an awful one with a really bad topping, but it was the pear part (believe it or not) that I enjoyed.

So, weirdly inspired by a terrible pear cobbler recipe, I tried my hand at creating a pear recipe I would actually enjoy.  This is what I came up with...

Warm Pear Crisp
Serves 2

  • 2 pears (I used red)
  • 1/4 c brown sugar
  • 2 tbsp flour
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 2 small handfuls of rolled oats
Preheat oven to 375 degrees.  Peel and slice pears, cutting the slices in half.  In a medium bowl, combine the pears, brown sugar, flour, ginger and cinnamon.  Mix everything together well.  Divide the pear mixture into 2 large ramekins (or put everything together in the smallest glass baking pan you have).  Sprinkle a small handful of rolled oats over each ramekin.  Bake ramekins on a baking sheet for 45-50 minutes or until pears are soft.

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