Pear-Ginger root Crisp

 

How Korean Pastry Master Eunji Lee Makes a Pear Tart for Two-Michelin-Starred Jungsik — Plateworthy

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How to Make an Apple Pear Crisp Recipe

Video taken from the channel: Joyous Health


 

Pear Crisp with Salted Bourbon Caramel | Kitchen Vignettes | PBS Food

Video taken from the channel: PBS Food


 

Dessert in 20 mins: Pear Crumble | TheCharlotteMei

Video taken from the channel: Charlotte Mei


 

Apple-Pear Ginger Crumble Pie

Video taken from the channel: yoyomax12 the diet free zone


 

Pear Ginger Tart Tatin

Video taken from the channel: Helen Rennie


 

Ginger Pear & Cranberry Crisp Recipe Laura Vitale Laura in the Kitchen Episode 498

Video taken from the channel: Laura in the Kitchen


Ingredients 1 cup crushed gingersnap cookies (about 20 cookies) 1/2 cup old-fashioned oats 1/2 cup packed brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/8 teaspoon salt 1/3 cup butter, softened 7 medium pears. Directions Step 1 Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts Step 2 Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch Step 3 Sprinkle crumble clusters over pears. Fresh and ground ginger with the pears make this your go-to dessert if you love its punchy, bright flavor.

For even more zing, add the optional crystallized ginger to the topping. Use any ripe, still firm, pears you like, such as Bosc pears — just know Barlett pears are likely to. Preheat the oven to 375 degrees F (190 degrees C).

Grease a 2 quart casserole dish or 9 inch square baking dish. Step 2 In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger. Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt.

Transfer to a 2-quart baking dish. Pear crisp made with sweet pear filling topped with a crunchy oat, cinnamon, and ginger topping. This is one fall dessert worth making!Preheat oven to 375°F.

In a small bowl, combine pears, cranberries, orange juice or water, the 2 teaspoons finely chopped crystallized ginger, the cinnamon, and vanilla. Divide mixture between two 8to 10-ounce individual baking dishes. In another small bowl, stir together oats, brown sugar, and flour.

mix together the ginger, lemon juice, pears, the remaining granulated sugar, and a pinch of salt. 5. Place the fruit into an 8-by-10-inch baking dish, layer on the crumble, and bake until the. Preheat oven to 375°.

In a large bowl, toss the first 7 ingredients. Transfer to a greased 2-1/2-qt. baking dish. In another bowl, mix the first 6 topping ingredients; cut in butter. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg.

Pour into.

List of related literature:

Add 1 teaspoon of the cinnamon, the nutmeg, ginger, sugar substitute, almond flour, and 1 tablespoon of the flour and toss to coat all the apple and pear pieces.

“The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy” by Paula Shoyer
from The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy
by Paula Shoyer
Brandeis University Press, 2010

Ingredients: 4 cooking pears; 250 ml red wine; 125 ml clear honey; 100 g sugar; 1 cinnamon stick, broken in half; 1 tsp ground ginger; generous pinch of ground cloves; 1 tbsp grated lemon zest.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

Gather 1 quart chopped ripe pears; half a lemon, sliced thin, the seeds removed; about 2 cups sugar; 1 cup water; and 1⁄2 cup chopped candied ginger.

“Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them” by Katie Letcher Lyle
from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them
by Katie Letcher Lyle
Falcon Guides, 2010

They are loaded with sliced almonds and candied citrus rind (either lemon or orange), a combination that makes for a crunchy, aromatic cookie that strikes the right balance of sweet and tart.

“The German-Jewish Cookbook: Recipes and History of a Cuisine” by Gabrielle Rossmer Gropman, Sonya Gropman
from The German-Jewish Cookbook: Recipes and History of a Cuisine
by Gabrielle Rossmer Gropman, Sonya Gropman
Brandeis University Press, 2017

2 In a large mixing bowl, combine the sugar, brown sugar, butter, molasses, egg, baking soda, cinnamon, ginger, cloves, and lemon peel.

“Baking For Dummies” by Emily Nolan
from Baking For Dummies
by Emily Nolan
Wiley, 2011

Gather about half a gallon of ripe pears; chop enough to make 1 quart of fruit; half a lemon, sliced thin, the seeds removed; about 2 cups sugar; 1 cup water; and 1/2 cup chopped candied ginger.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking
by Katie Letcher Lyle
Falcon Guides, 2016

Substitute coarsely chopped dried figs for cranberries, coarsely chopped toasted macadamia nuts for pecans, lemon zest for orange zest, and ¹∕ teaspoon ground ginger for cinnamon.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Ripe peaches, cooked briefly in ginger syrup, are spooned over muffins made with soft, mellow oat flour and minced candied ginger.

“Good to the Grain: Baking with Whole-Grain Flours” by Kimberly Boyce, Amy Scattergood, Quentin Bacon, Nancy Silverton
from Good to the Grain: Baking with Whole-Grain Flours
by Kimberly Boyce, Amy Scattergood, et. al.
ABRAMS, 2011

Mix together 1/2 cup sugar, cinnamon, ginger, and 1/4 cup flour, and sprinkle this sandy mixture evenly over the bottom of the pan.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Using your fingers or a pastry blender, thoroughly combine the remaining 1 cup of flour with the ginger, granulated sugar, brown sugar, pecans, salt, cinnamon, lemon zest, juice, and butter.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
from The New Elegant But Easy Cookbook
by Lois Levine, Marian Burros
Simon & Schuster, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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56 comments

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  • omg laura! you can cook, you beautiful, you sexy! and with a big plus you have a wonderful cute personality!! WILL YOU MARYYYY ME??? XD

  • Delicious! 😉 Will have to go ‘Gluten-Free’… But, this recipe will definitely be well-suited and I can hardly wait Yummy Thanks for Sharing Indeed one of the Best Holiday Dishes that I’ve found in a long time! 😉

  • It was public for about 5 minutes until I realized I made an error in it and then made it private. Re-uploaded corrected version, copied and pasted information from description box of private video to new one and then deleted private video.

  • You are not honest into this recipe coz its not Italian…lol!Nway,was looking for a vegan recipe for this holiday dinner and I am sure I will end up with one of your’ somewhere.Still,your ending is always mouthwatering.

  • HI Laura! Can you please post this recipe on your website? I would like to make this dish this weekend. THANK YOU for sharing all of your delicious recipes!

  • How does your husband react when you tell us about him in front of him, but he can’t reply but silently film you?:) I’ve always been wondering about that.

  • Every time I’m in the kitchen, I put my hair up in a bun and pretend I’m as awesome as Laura Vitale. Never, ever stop making videos, Laura. You are too awesome:)

  • I love your videos and the camera angles!:) can you please do more videos with similar angles it makes it easier to see what you’re doing

  • i like the different camera angle.. the one from the top. its easier to see what youre doing! good job, who ever came up with that!

  • Hi…:) I’m also a big fan of yours Laura and i really appreciate the effort of putting this all together just for us to learn the most easiest and authentic ways to cook italian recipes and others. And i wonder if you could also show us how you make “oven baked escargot” on butter garlic sauce. I have tried this before when i was in japan and i love the rich flavor of it!(^•^) I just wish you could make one! Thank’s a lot Mrs.Vitale!!(_)

  • could you used dried cranberries? I feel like since they are sweeter it is not the same. I live in norway and have a hard time finding both fresh cranberries AND crystallized ginger

  • I love the way Nyesha carries herself. She is such a sponge for knowledge:) she balances between showcasing the food and the pastry chef! Not to mention she’s so cute!

  • CanI substitute apples for pears? Not a big pear fan…Should I then change the amount of sugar I put in it, or any of the other ingredients?

  • I made this yesterday and it is the most delicious desert I have ever made. I used puff pastry for the top. I did double the butter and sugar and used salted butter and all five pears. I love the sweet tartness of apricots and wonder if you could make something very similar with apricots.

  • Well 6.27 that voice and pasion, sooo erotic, it is good i was watching this at home, or there would be alot of peoples atention around my….
    Great recipe and great cooking, also very pretty lady, there is some strenght and eroticism in short haried woman, especisly good loking ones ��

  • HI
    You are simply the best Tarte Tatin baker I have seen on Youtube! And I have seen MANY! Believe me! All the extra information is what makes you special. Shalom to us only in Christ Yeshua.

  • I found out the type of pan you use is important, WRT the handle. Obviously nonstick can’t have plastic or rubber handles, but the other issue is the shape and placement of the handle. I have a Mauviel pan whose handle is attached too close to the edge (think tangents n geometry) and makes it VERY awkward to flip onto a plate. Better for the handle to be attached a bit below the edge of the pan to clear the plate.

  • HI
    Totally sensational method! And that’s why it also looks like a work of art! I have tried it with an almond pastry crust. Tastes more like Frangipani, which is great, and and cuts down on the carbs. Shalom to you in Christ Yeshua.

  • I am a bachelor grandfather. I made this for a family Easter meal and was rewarded with peals of approval. It looked and tasted like someone made it who knew how! Thank you.

  • Oh, Helen, this was fabulous desert. We couldn’t stop eating and my husband and I ate the whole tart in 15 min or so. Thanks for sharing your recipes!

  • LOOK OUT! LOOK OUT!!!!! FOOD PORN! FOOD PORN! If I had that tart, I wouldn’t wait for my family to leave, I would just put them out! LOL! BEAUTIFUL!

  • I have made it a few times by now. It has officially become my family and friends’ the most favorite desert. The only thing I do differently is I add two times less sugar, which is 1/4 cup. 1/2 cup was a bit too sweet to me.
    Helen! You are the best!!!!

  • If you liked the crumble on top, you should try the traditional swedish pie! We don’t use the bottom pie lining, instead we top it with crumbs made of butter, sugar, oats and flour. Works with every pie! My favorite is rhubarb-strawberry.

  • I love watching your videos! I love to cook and bake, but I have health issues that don’t always allow me to do so. Watching your videos makes me so happy.:) Thank you.

  • Their are real apple pears, too. They are a mixture of apples and pears and are really good! Could you use those instead of the apples and the pears.

  • It was nice and easy with only 100 entries. I’ve had an overload of questions whose answers appear in the description box and I was hoping that it would reward the ones that read it and prompt others to take a look:)
    I got the idea from you:)

  • Hi I am reaaallly young and your videos have gotten me into cooking and baking:)
    The first ever video of yours I watched was your panda bread one:D
    i love pandas, and i love your channel!
    Thanks for getting me a new hobby:P

  • I know what you mean, I feel calm when watching these videos as well and I myself get anxiety attacks… Glad I know someone out there is as greatful to have Yoyomax12 as a theriputical and very helpful person for cooking XD

  • umm if you happen to come by this, is there a substitute for the ginger im allergic and the rest of my family just doesnt like the taste
    by the way thanks for all of your recipes ive been watching for a very long time but just decided to get an account ive tried many recipes some of which my family and i have loved:)

  • If yoü enjoy country cooking and are looking to splurge on a new recipe book can I recommend Annabel Langbein Simple Pleasures. She is a New Zealand cook and her book, which is newly released, is amazing! Just reading through it page by page gets me excited to see what I could make.

  • Fwd:FW: FWD: I sent an angel to watch over you, but she came back. I asked why?.. The angel said: Angels don’t watch over angels! Twenty angels are in your wor ld. Ten of them are sleeping, nine are playing, one is reading this message. Please read…. not joking…..God has seen you struggling with something. G od says it’s over. A blessing is coming your way. If you believe in miracles, send this message on, God is going to fix two BIG things tonight in your fa vor. If you believe, drop eve

  • Hi Yoyomax12, could you please make another icecream cake video please the last one looked amazing and i would like to see the result of different things in it, thanks:)

  • You are an amazing person! You are nice and fun and you make BILLIONS of people happy I showed all of my friends and my daughters friends moms I hope that makes sense…..anyways you are awesome! Keep doing what you are doing.

  • Tammy have you tried cream puffs when I was at school me and my class we made it also max’s birthday is in march well mines in April so he’s 1 month and year older than me he’s 13 I’m 12

  • Hi Tammy, I love your recipes and ideas. Im a huge fan! It started with the sunflower cupcake decoration. It was so good I began to look at the other cupcake decoration videos. And after that the recipes of other food. I realy love that there are this kind of people in the world! (Sorry if i wrote it wrong I’m 12 and from the Netherlands and I wrote this down without google translator, too)
    And OMGOMGOommmgg that looks sooo yummieeee!!

  • Do you think this would work with out butter? like with maybe a butter flavored crisco or soy butter? Plz help. this looks so good but i cant have Dairy.
    Love Victoria<3

  • I live in Ontario. I know what you are talking about when you say LCBo magazine. i feel like we are besties keeping secrets 8D LOL RANDOMMM

  • This has to be delicious and it looks delicious. I love ginger in baked foods. Just gives everything a little zing! Your pastry always looks so flaky.

  • I used my weebly website for the giveaway email entries (it is listed as the “contact me” on my channel page. I used random(dot)org to choose the winners.

  • Hi Tammy. What site did you use for your giveaway? I am doing a giveaway very soon and really need help in some sites I can use. Thanks. =)

  • can you please make a dinosaur cake or cupcake because im thinking of making one for my little brothers birthday but i have no idea how to get started please make one just for me

  • What a very sweet and kind comment:)
    I agree the great thing about many of my videos is that I get to post videos from recipes that our family does get to enjoy, win/win:)

  • WE’RE GETTING REAL CLOSE TO THE 500TH EPISODE! Do u have anything special planned laura??? I love your videos u truly are amazing!!!

  • You are my favorite youtuber. I hope you never stop making these amazing videos. You’re such a talented person! You make thousands of viewers happy and feed your family delicious meals all with a video. It would be awesome to have had a mom like you. Max is lucky! I’m going to name my future son Max as well, it’s my favorite name. Tons of love from Southern California!!

  • I use a “gorillapod” tripod and recently have a Polaroid tripod that has a squared off “C” shaped base that allows the camera to be closer to the “action” with no legs sticking out in the way when working and less chance of being knocked over.

  • Yep, they bug me a little as well. All I can do is hope that some of them will check the description box to find their answers as I usually have all of these questions anticipated and answered there.

  • I tried it and its great! I just think that the amount of crumble you ask us to make is way too much and we do not need all of it. But other than that it was really good!

  • I like your twist on pear crumble but I must say that fresh strawberries and blackberries are quite easy to find in Singapore actually. I think fresh peaches are super hard though. They always come canned.

  • Hello you! Don’t forget to click the SUBSCRIBE button! & click the notification bell next to it, so you don’t miss out on new recipes!

  • You can make a great dessert WITHOUT tons of sugar, cream butter sugar is INFLAMMATORY and inflammation is the precursor to chronic, degenerative disease. Cream and butter are very high in SATURATED FAT all my parents, aunts, uncles are dead from heart attacks load on the saturated fat all my cousins have heart disease and although I inheirited the “heart disease gene” even at 64 years old I have very low cholesterol and good blood pressure this is due to since 1968 when I was 14 years old I quit eating sugar and embraced PLANT BASED DIET. I was vegan for 23 years, but about 15 years ago decided to make the plate 85% plant based only 15% or less is animal protein/fat and ALWAYS grass fed, pastured, open range organic type livestock NOT EVER supermarket brand CAFO GMO genetically engineered animal fat/protein. Here is an easy way to still have a yummy desert quite similar to that recipe BUT without all the saturdated fat and sugar. instead swap that for taking a whole, fresh raw coconut add purified water, puree all the raw coconut meat in the highest speed Cuisinart for sweetener use Dried Coconut Sap. That creates a creamy, smooth puree base and quite sweet and tasty. Please do not use supermarket brand conventional oats because they are DRENCHED IN GLYPHOSATE from Monsanto please use organic non GMO rolled oats. Recently Bobs Red Mill “All Natural” brand has TONS of GMO on his products stick to the bulk bins of a reputable retail store that sells non gmo organic oats. I would tweak the recipie and add some freshly ground cardamom spices and buy the whole cardamom grind it fresh in a coffee grinder, vanilla, cinnamon YUMMY

  • Hi Everyone! I’ve posted the full recipe on my blog. You can access it here: http://www.joyoushealth.com/blog/2015/01/08/apple-pear-ginger-crisp-recipe/ There is a print-friendly version of it to. Joyous health to you!

  • My top 5 fave fruits:

    5. Jackfruit that is ripe.
    4. Custard Apple (Atemoya from where I grew up).
    3. Persimmon.

    2. Philippines mango.
    1. Mangosteen!!!!!!!!!!!

  • @ 11:13. “..it’s very unobtrusive on your palette…”. Wait, what? Isn’t the whole point of all cooking and baking to actually excite your palette?

  • sometimes when i see that laura’s wearing the same thing in a bunch of videos, i realize that the food from like 6 videos is all in her house at once, foodgasm

  • This lady seems to have a beautiful personality. However her overuse of adjectives is annoying, and she sticks her nose into everything.

  • Man, Nyesha is an amazing host. It’s incredible to have a trained chef as a host who can actually get into the mind of other chefs. ��