Ingredients
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1/2 cup pecans
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1 cup flour
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1/2 cup light brown sugar
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4 teaspoons granulated sugar
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1/4 teaspoon ground cinnamon
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salt, see instructions
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6 tablespoons unsalted butter, softened
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1 1/2 tablespoons grated fresh ginger
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2 tablespoons granulated sugar
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6 medium pears, peeled,cored and cut lengthwise in 1/2 inch slices
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1 cup heavy cream
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1 tablespoon sugar
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2 lemons, juice of
Instructions
- Preheat oven to 375*F.
- Toast the pecans in the oven for about 8 mintues, then set aside.
- When cool enough to handle, chop coarsely.
- In a bowl, mix the flour, brownsugar, granulated sugar, cinnamon and a pinch of salt.
- Using a spoon, slowly stir in the butter.
- Add the pecans.
- In another bowl, mix the ginger, lemon juice, sugar and a pinch of salt.
- Mix in the sliced pears.
- Turn into a 2-2 1/2 QT baking dish and cover with the topping mixture.
- Bake until the topping is crisp and pears are soft when tested with the tip of a knife, about 40 minutes.
- Whip the cream, then beat in the sugar and spices.
- Serve with the warm crisp.