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Bartlett lemon zest lemon juice vanilla ginger light brown sugar flour topping almonds flour butter light brown sugar ground cinnamon kosher salt
Viewed: 41 - Published at: 2 years agoIngredients
- Pears
- 4 Bartlett pears
- 1 teaspoon Meyer lemon zest, or any lemon
- 2 tablespoons Meyer lemon juice, or any lemon
- 1 teaspoon vanilla
- 2 tablespoons crystallized ginger, finely chopped
- 1/4 cup light brown sugar, lightly packed
- 1 tablespoon all- purpose flour
- Topping
- 1/3 cup sliced almonds
- 1 cup all-purpose flour
- 1/4 pound cold unsalted butter (1 stick)
- 1/2 cup light brown sugar, lightly packed
- 1 pinch ground cinnamon
- 1 pinch kosher salt
Method
- Peel, halve and core the pears. Cut them into bite-sized pieces and place in a shallow bowl.
- Add the lemon zest, lemon juice, vanilla and chopped ginger. Stir gently to mix.
- Add the sugar and flour. Mix and set pears aside.
- Preheat oven to 350 degrees.
- Using a small skillet, lightly toast the almonds over medium-low heat for about 2 minutes. Set aside to cool.
- Using a standing mixer with a paddle attachment, combine the butter, sugar, cinnamon and salt. Mix for 2 minutes on medium-low speed. Using a rubber spatula, stir in the toasted almonds.
- Fill 4 6-oz. ramekins with equal portions of the prepared pears.
- Use your hands to shape the topping into a ball. Cut the topping into 4 portions. Again use your hands to pat out a circle of topping to cover each ramekin.
- Place the filled ramekins on a sheet pan. Bake for 45 minutes, or until tops are lightly browned and the fuit is bubbling. Serve warm or at room temperature with a scoop of vanilla ice cream.
