Gingersnap-and-Pear Crumble

Name: Gingersnap-and-Pear Crumble
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cinnamon, nutmeg or allspice; 118 milliliters flour; 227 grams 30 gingersnaps; 6 servings V anilla ice cream, optional; 1 Tbsp lemon juice; 2 kilograms pear halves in heavy syrup, drained (6 halves per can); 2 Tbsps sugar; 6 Tbsps unsalted butter, melted

Gingersnap-and-Pear Crumble might be just the dessert you are searching for. One portion of this dish contains around 7g of protein, 23g of fat, and a total of 605 calories. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up v anillan ice cream, pear halves in heavy syrup, gingersnaps, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Arrange rack in upper third of oven. Preheat oven to 375F. Lightly butter an 8-by-8-by-2-inch baking pan. In a large bowl, gently mix pears with lemon juice, cinnamon and 1 Tbsp. flour until pears are well-coated. Arrange cut side down in prepared pan.

Ingredients you will need

Lemon Juice

Cinnamon

Butter

All Purpose Flour

Pear

Equipment you will use

Baking Pan

Bowl

Oven

In a large, resealable plastic bag and with a rolling pin or a meat pounder, crush gingersnaps finely.

Ingredients you will need

Gingersnap Cookies

Meat

Equipment you will use

Meat Tenderizer

Ziploc Bags

Rolling Pin

Transfer crumbs to a bowl. (There should be about 2 cups.)

Equipment you will use

Bowl

Stir 1/2 cup flour and sugar into crumbs. Blend in butter, using a fork or fingertips. (

Ingredients you will need

Butter

All Purpose Flour

Sugar

Mixture will look damp and feel like coarse sand.)

Sprinkle crumb mixture evenly over pears.

Ingredients you will need

Pear

Bake until edges are browned and juices just begin to bubble, about 30 minutes. Cool slightly.

Equipment you will use

Oven

Serve warm or at room temperature with ice cream, if desired.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

0teaspoons

cinnamon, nutmeg or allspice 118milliliters

flour 227grams

30 gingersnaps 6servings

V anilla ice cream, optional 1Tbsp

lemon juice 2kilograms

pear halves in heavy syrup, drained (6 halves per can)2Tbsps

sugar 6Tbsps

unsalted butter, melted

Recommended wine: Cream Sherry, Madeira, Prosecco

Gingersnap Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.