Pear-Ginger root Crisp

At Michelin-starred Korean restaurant Jungsik in NYC, executive pastry chef Eunji Lee makes a dessert using Asian pears that are prepared five different ways for the single dish..
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Joy McCarthy Holistic Nutritionist and Bestselling Author of Joyous Health is in the kitchen with her good friend Candice making a yummy crisp!
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Recipe: http://to.pbs.org/17TyJE7.
Fresh pears, brown sugar and a salted bourbon caramel? We’ve found the perfect Fall dessert!
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DON’T CRUMBLE UNDER PRESSURE! ��.
So you’re scrambling to put together the best meal you can whip up in a few hours. You’ve figured out a delicious main (one of the dishes from Episodes 1-4 of course!), have great company coming over, and want to end the meal on a sweet note. Here’s a fuss-free, no brainer dessert that is guaranteed to be a hit… and a great way to rescue overripe fruits! ����.
Not only does it take just 10 minutes to prepare, you can even make ahead a whole batch of crumble to freeze for last-minute dessert cravings! ⌛.
I love having it with a scoop of my favourite ice cream, but feel free to have it however and whenever you like…even as a cheeky breakfast..
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Pear Crumble.
RECIPE:
Serves 4.
Ingredients:.
3 conference pears, cubed.
1/3 cup brown sugar*.
Juice from ½ lemon*.
Zest of a lemon*.
¾ cup all-purpose flour.
½ cup rolled oats.
¼ tsp cinnamon.
100g unsalted butter, cubed and chilled.
30g walnuts, crushed.
Salt.
Your favourite ice cream, yoghurt, etc.
Method:
1. Preheat the oven to 180˚C.
2. Add the cut pear, lemon juice and zest to a baking dish, and toss gently to coat..
3. In a bowl, mix together the flour, sugar, rolled oats, walnuts, cinnamon, and salt. Add the butter, and rub the mixture together with your fingers until the butter is incorporated and the mixture reaches a crumbly texture.
4. Sprinkle the topping over the pear, and bake until the topping is golden brown and the fruit has cooked. This should take about 30min.
5. Serve warm on its own, or with some Greek yoghurt or ice cream.
Tips:
This is a great recipe to use up older fruits which are getting overripe.
*or your favourite citrus fruit!.
*adjust the sugar to taste, especially if you’re using tart fruits.
If you’re not a fan of walnuts, feel free to replace with other crushed nuts, or leave them out totally!

I had a giveaway in the description box of my candy apple video and a reminder note in the description box of my Halloween fudge video. Did you see it? I had 100 entries! Thanks to all who read the description box on regular basis and before asking questions..
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Perfect for the fall when there are so many wonderful fresh apples available..
The ginger in this is optional, but is what makes this pie special. You can add more cinnamon instead..
Yes, you can leave out the pears, just replace with more apple..
I bought the crust shields at a thrift store, they most likely are available at kitchen specialty stores. You can make your own with aluminum foil. Here is website that shows you how:
http://noemptychairs.me/recipes/how-to/how-to-make-your-own-pie-crust-shield/.
You can also find them online..
Pastry fo a single 9″ crust pie.
3 cups peeled and sliced cooking apples (about 2 large) I used Gala apples because that’s what in the house because those are Max’s favourite..
3 cups peeled and sliced pears (I used Bartlett pears).
3 tbsp fresh lemon juice.
1/3 cup packed brown sugar.
1/4 cup all purpose flour.
1/2 tsp ground ginger.
1/4 tsp ground cinnamon.
Ginger Crumble:
3/4 cup rolled oats.
1/4 cup all purpose flour.
3 tbsp packed brown sugar.
2 tbsp finely chopped crystallized ginger.
1/3 cup butter, cut into pieces.
On a floured surface roll out dough and line a 9″ deep dish pie plate..
Place apples, pears and lemon juice in a large bowl. Sprinkle with sugar, flour, ginger and cinnamon and toss together. Spoon filling and any juices into pie shell packing gently..
For crumble, combine oats, flour, sugar and ginger in large bowl. Cut in the butter with pastry cutter or two butter knives until mixture clumps together. Sprinkle over fruit..
Bake at 450F for 15 minutes and then lower temperature to 375F for an additional 40-50 minutes or until juices are bubbling, fruit is tender and topping is browned..
The pie crust recipe I use:
I had a video up a few years ago on how to make pie crust but there was music in it so i had to remove it. Perhaps I will make one in the future..
Yes, it has lard in it. In my opinion there is no better pastry for pies than a lard pastry..
Ingredients.
5 1/2 cups all-purpose flour.
2 teaspoons salt.
1 lb lard.
1 eggs, stirred slightly.
1 tablespoon vinegar.
1 cup cold water.
Directions.
Stir the flour and salt together..
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces..
In a measuring cup, combine the egg and vinegar..
Add enough cold water to make one cup..
Stir the liquid into the flour mixture, adding just enough to make the dough cling together..
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions. This makes enough for 3 double crust pies..
Cover and refrigerate for one hour, you can chill ovenight, covered, providing you leave it at room temp for 15 mins before rolling..
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough..
This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies..
Music by Jason Saw (YouTube user Audionautix)

Caramelized Pear Ginger Tart Recipe:
http://www.beyondsalmon.com/2014/11/caramelized-pear-ginger-tart-video.html.
Note about skillet: I use a 10 inch stainless steel all-clad or tramontina skillet. Non-stick pans also work. Cast iron might be a bit heavy to lift and flip. If you haven’t done much weight lifting in the gym lately, this might not be the best pan for this tart..
In advance tip: You can cook the pears and roll out the dough earlier in the day, but start baking the tart no earlier than 1 hour before serving. The pears tend to wrinkle as the tart cools off and don’t taste quite as good as when it’s just baked. The dough should be refrigerated after rolling out, but the pears should not be refrigerated after cooking (this can turn the caramel runny)..
Burnt pears tip: If the pears burnt a little, don’t panic. Take a paring knife and slice a sliver off the top after baking and inverting the tart. I prefer the pears and caramel to be more brown rather than less..
4 large Bosc pears (buy 5 just in case).
1/2 stick unsalted butter.
1/2 cup sugar.
1/4 teaspoon cinnamon.
2 Tbsp minced ginger (optional).
Pâte Brisée (pie and tart dough) for one 10-inch tart (see the videos below).
Make the dough at least 1 day before baking.
Dough by hand https://youtu.be/l80VP7zGRwk.
Dough with a food processor https://youtu.be/_9hi64vAeJU.
Rolling out pie dough https://youtu.be/Qb0Vxp6MV80.
Peel, halve, and core pears. In a 9to 10-inch heavy skillet heat butter over moderate heat until foam subsides. Stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet, with the skinny end of pears pointing into the middle of the pan. If you have a half of pear left over, cut a circle out of it and place it in the middle of the skillet domed side down. The pears will make a sort of flower in the skillet. Cook without stirring until sugar mixture forms a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.) Cool pears completely in skillet. Sprinkle with cinnamon and ginger..
Preheat oven to 425°F and set a rack in the upper third of the oven. On a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick) and arrange over pears. Tuck edges into the skillet around pears. Bake tart in the upper third of the oven until pastry is deep brown, 30 to 35 minutes. Remove from the oven and let rest 5 minutes, but not longer. Have ready a rimmed serving plate slightly larger than skillet. Invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate. Do this over the sink in case some juices spill. This is a bit scary, but it works! The trick is to do it in one very fast motion. Let cool until warm, 10-15 minutes. Serve tart warm with whipped cream or creme fraiche.

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