This dessert is so rich and yummy that one ramekin can feed two people—unless you can't bear to share. Serve with Lavender-Lemon Cream.
Recipe Ingredient Details:
2 1/2 pounds firm but ripe pears (Anjou, Bosc, or Comice), peeled, cored, quartered, and sliced crosswise
3/4 cup dried cherries
1/2 cup date sugar
1/2 teaspoon ground nutmeg
1 tablespoon grated fresh ginger
1 tablespoon unbleached all-purpose flour
1 tablespoon fresh lemon juice
1/3 cup date sugar
4 tablespoons finely chopped crystallized ginger
1/2 cup unbleached all-purpose flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into 16 pieces
3/4 cup nonfat plain yogurt
1 teaspoon vanilla extract
1/2 cup slivered almonds, coarsely chopped
Preheat oven to 350°. Lightly coat six 2/3-cup custard cups or ramekins with cooking spray and place on a baking sheet. In a large bowl, combine all filling ingredients and toss gently. Divide filling among prepared ramekins. Bake 20 minutes or until hot and bubbling. Remove from oven.
While filling is baking, prepare topping. Mix date sugar and crystallized ginger in a food processor and pulse 3-4 times. In a small bowl, set aside 2 tablespoons of sugar-ginger mixture. Place the flours, baking powder, and salt in food processor and pulse 3-4 times until combined. Add butter and pulse until mixture has the consistency of coarse meal. Add yogurt and vanilla extract; mix until smooth. Stir in almonds. Do not overmix (dough will be sticky). Place in refrigerator while filling bakes.
Spoon topping over the hot fruit until fruit is covered. Sprinkle reserved sugar-ginger mixture evenly over all. Return to oven and bake another 20-25 minutes, or until filling is bubbly and topping is light brown. Cool for about 15 minutes; serve warm.
Recipe Additional Notes:
PER SERVING (based on 6 servings): 479 cal, 24% fat cal, 13g fat, 5g sat fat, 21mg chol, 7g protein, 87g carb, 10g fiber, 188mg sodium
Tue, 2006-09-26 13:53