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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.
List of related literature:
|from The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy|
|from The Tudor Kitchen: What the Tudors Ate & Drank|
|from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them|
|from The German-Jewish Cookbook: Recipes and History of a Cuisine|
|from Baking For Dummies|
|from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from Good to the Grain: Baking with Whole-Grain Flours|
|from Mastering the Art of Southern Cooking|
|from The New Elegant But Easy Cookbook|