Comments on: Harvest Pear Crisp with Candied Ginger

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:27:04 +0000

Thanks! And you got lucky with your crisp topping. Although now you have me thinking about cobbler … It's definitely time for breakfast.

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:24:37 +0000

Absolutely, you could substitute apples or nectarines. Both sound delicious, actually.

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:20:57 +0000

I agree! Pears get no respect, no love. Must find more pear recipes. They're sooo good.

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:20:14 +0000

I'll have to give your topping a try, especially with the whole wheat flour. Yum!

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:18:18 +0000

I'm always looking for pear recipes. They're so good and so ignored … ;)

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:17:43 +0000

You're right, we really don't use much ginger, but candied ginger has been gaining in popularity over the last few years. I think you'll see us using more spices as people get more serious about eating whole foods. I hope so, anyway!

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:14:30 +0000

I'm with you on trying to use up the candied ginger! It goes so well with pears. Sort of wakes up your taste buds.

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:13:37 +0000

I'm in a pear mood this fall, too. This crisp is good, and so is the pear crumb cake I posted last fall: http://www.ezrapoundcake.com/archives/888. But I think a pear pie or tart is definitely in order here soon …

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:11:19 +0000

Well, by all means, chuck the ginger and add more whipped cream. I love, love, love whipped cream on warm desserts. Sweet goodness.

By: Rebecca

Rebecca — Sun, 25 Oct 2009 14:10:08 +0000

The ginger takes it to a different place, and I love all the textures. Not the same-old crisp.