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As farm markets and grocery store produce counters continue to burst with local fruits and vegetables, pears are starting to make an appearance.
Although apples often take centre stage this time of year, I have a fondness for pears. Like apples, you can eat them out of hand or add them to salads with your favourite cheese and nuts.
In the dessert realm, I love to poach pears in all manner of liquids, from red wine to maple syrup. And yes, they make a wonderful crumble.
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This version of pear crumble includes a splash of whiskey along with some maple syrup. As with any crumble, it’s perfect served with a big scoop of vanilla ice cream.
To make this dessert appropriate for all members of the family, just omit the whiskey.
Maple Whiskey Pear Crumble
(Serves 8)
Topping:
3/4 c. (175 ml) crumbled ginger cookies
1/2 c. (125 ml) slivered almonds
1/3 c (75 ml) unsalted butter, cut into cubes
1/4 c. (50 ml) brown sugar
1 tsp. (5 ml) ground ginger
1 c. (250 ml) large flake oats
Filling:
1/4 c. (50 ml) butter
1 Tbsp.(15 ml) flour
1/2 c.(125 ml) maple syrup
2 tsp. (10 ml) lemon juice
2 Tbsp. (25 ml) whiskey or bourbon
*4-6 ripe pears peeled, cored and cut into slices (8 cups – 2L)
Directions:
1. To make the topping, combine the cookies, almonds, butter, brown sugar, ginger and oats in a medium bowl.
2. Using your fingertips work the butter into the mixture until crumbly. Set aside.
3. To make the filling, melt the butter and flour in a small skillet. Add the maple syrup and just bring to a simmer. Turn off the heat. Stir in the lemon juice and whiskey.
4. Place pears in a greased oven proof dish. Pour the sauce over top and stir to make sure all the pears are coated.
5. Evenly spread the topping over the fruit.
6. Bake in a preheated 375 F. (180C) oven for 25-30 minutes until bubbly around the edges and the topping is a light golden colour.
Note:
- You can do a combination of pear and apple
- Consider adding a cup of cranberries during winter months
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