|
CARAMELIZED
PUMPKIN AND PEAR CRUMBLE
2
large ripe pears, peeled, cored, and cut
into 1/2-inch cubes
14 tablespoons unsalted butter, cold
1/2 cup maple syrup
1 teaspoon vanilla extract
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
2 15-ounce cans pumpkin puree
1 1/4 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup walnut pieces
In
a nonstick skillet over medium heat, combine
pears, 4 tablespoons of butter, maple syrup,
vanilla, and spices and cook until the pears
are tender, 9 to 10 minutes. Add pumpkin
and cook for 1 to 2 minutes. Remove from
the heat.
|
 |
Place
the flour, brown sugar, and remaining butter in
a bowl. With your fingers, work the butter into
the dry ingredients until large crumbs form. Add
the walnuts and combine well.
Heat
oven to 375°F.
In
a 9-by-13-inch baking dish, spread the pumpkin-pear
mixture evenly on the bottom. Sprinkle the topping
over it and bake until golden brown and bubbling,
about 40 to 50 minutes. Serve warm.
Serves
8.
[Real
Simple, November 2000]
|
