September can have some pretty fickle weather. It seems as if I am wearing a skirt and sandals one day and jeans and boots the next. This recipe is inspired by that weather - cooked on the stove to keep the kitchen cool on a hot day and warm and comforting for serving on a chilly day. This recipe also coincided with trying out the new non-stick cookware line by Zyliss. They contacted me to try out one of their pans, and while I received it free of charge the opinions are my own.
I got distracted during the first test run for this recipe and the pear mixture ended up caramelizing, which made a nice topping for ice cream but not what I wanted for this recipe. It turned out to also be a good test of how easy the new Zyliss pan cleaned up. When I have caramelized fruit in the past (either on purpose or by accident), it has meant a 10 to 20 minute soak before I could even attempt to clean up that sugary crust. With this pan, all it need was a rinse with hot water and a light scrubbing and it came clean.
The other advantage to this recipe is that it all gets made and served in one pan which means less clean up. Have you figured out that I don't like to spend much time cleaning up yet? If you would like to buy one of the new Zyliss pans, enter the code: cook2017 to save 10% at checkout. And be sure to check out the other great features. The ceramic coating even stands up to use with metal utensils!
Stovetop Pear & Ginger Crisp
By Inspired by the Seasons
For the Streusel:
- 1/2 c flour
- 1/2 c old fashioned oats
- 1/2 c chopped pecans
- 1/2 c light brown sugar
- 1/2 c unsalted butter
- 1 tsp fresh ginger, grated
- 1/4 tsp salt
In a medium sized bowl, whisk together flour, oats, pecans, sugar and salt. In an 11" pan (that has a lid), melt the butter and ginger and cook until the ginger is just fragrant, about 2-3 minutes. Remove the pan from the heat and carefully pour over the bowl. Stir until it mixture is combined and forms small clumps.
Return the pan to the stove and turn heat to medium. Add the mixture to the pan and cook, stirring frequently for 9-11 minutes. Transfer to a parchment lined cookie sheet to cool.
For Fruit Layer:
- 7 c pears, peeled and cubed, use a firm variety like D'anjou or Bosc
- 1/3 c granulated sugar
- 2 tsp fresh ginger, grated
- 2 T unsalted butter
- pinch of salt
Melt ginger and butter in the same skillet as the topping. Add pears, sugar and salt and cook covered on medium heat for 6 minutes. Remove lid and cook and additional 8 - 10 minutes until pears are soft and the liquid has been cooked down leaving only a thin layer at the bottom of the pan.
Top with streusel and serve immediately.