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Ginger Pear Crisp with Lemon-Scented Cowgirl Creamery Crème Fraîche
Ingredients:
- 1 cup whole almonds
- 3/4 cup all-purpose flour
- 1/3 cup packed, light brown sugar
- 6 tablespoons evaporated cane juice
- 1 teaspoon ground ginger
- 3 tablespoons crystallized ginger, chopped coarsely
- 1/8 teaspoon, plus a pinch, kosher salt
- 8 tablespoons butter, melted and cooled
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons fresh ginger, grated
- 1 1/2 teaspoons Meyer lemon juice
- 4 lbs. ripe but firm Bartlett pears
- 2 cups crème fraîche
- Zest* from 1 Meyer lemon
Getting it done:
- Preheat oven to 425 degrees
- Process almonds, flour, brown sugar, 3 tablespoons cane juice, and 1/8 teaspoon salt in food processor until finely chopped. Drizzle butter over flour mixture and pulse in processor until it resembles wet sand. Set aside.
- Mix remaining cane juice, cornstarch, fresh ginger, lemon juice and a pinch of salt in a large non-reactive bowl. Peel pears, cut in half and remove cores. Cut into 1 1/2 inch pieces. Add to lemon sugar mixture and toss to coat. Place the pears into 8 individual tart pans. Sprinkle almond flour mix over pears.
- Mix lemon zest with crème fraîche and set aside. Bake tarts until fruit is bubbling and the topping is golden brown, about 25 - 30 minutes. Remove from oven and rest on a wire rack for 15 minutes.
To serve
- Ladle soup into 8 bowls and spoon sliced mushrooms over each. Serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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