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| Organic Bartlett pears (Williams Bon Chrétien pears), Seattle Tilth Harvest Festival, Meridian Park (adjacent to the Good Shepherd Center), Wallingford, Seattle, Washington. (Photo credit: Wikipedia) |
Anjou and Bartlett pears are the best for baking because they remain firm and smooth when cooked. Anjou pears are almost egg-shaped, with green skin often tinged with yellow when the pear is ripe. Bartlett, or William's pears have thin skins that turn from dark to green to light green and then to yellow as they ripen. When choosing pears for baking, select those that are firm but not rock hard, have a good fragrance, and are smooth and unblemished with stems still attached. Autumn is the best season for Anjou and Bartlett pears, but they are available almost all year long.
Cranberry and Pear Crumble recipe would be best if Anjou or Bartlett pears will be used in cooking. It would not only give color to your cooking but also an unforgettable aroma of the pear's fragrance and the crumble's delectable taste.
CRANBERRY AND PEAR CRUMBLE
You will need:
For the topping:
1 1/2 cups (7 1/2 oz/235 g) unbleached all-purpose (plain) flour
1/2 cup (4 oz/125 g) sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (4 oz/125 g) cold unsalted butter, cut into 1/4-inch (6 mm) cubes, plus extra for greasing
For the filling:
2/3 cup (5 oz/155 g) sugar
Pinch of salt
2 tablespoons cornstarch (cornflour)
6 firm but ripe Anjou pears, peeled, halved, cored, and diced (about 6 cups/ 1 1/2 lb/750 g)
1 cup (4 oz/125 g) fresh or unthawed frozen cranberries, coarsely chopped
Good quality vanilla or ginger ice cream or Sweetened Whipped Cream for serving
Here's how:
Place an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 12-inch (30-cm) oval or 9-by-13-inch (23-by-33-cm) rectangular baking dish with a 2-qt (2-1) capacity.
To make the topping, in a bowl, mix together the flour, sugar, cinnamon and salt. Using a pastry blender or 2 knives, quickly cut the butter into the flour mixture until it is crumbly. Cover and refrigerate while you prepare the fruit.
To make the filling, in a small bowl, stir together the sugar, salt and cornstarch. In another large bowl, combine the pears and the cranberries. Sprinkle with the sugar mixture and toss to distribute evenly. Spoon the fruit mixture into the prepared baking dish. Sprinkle the topping evenly over the fruit.
Bake the crumble until the topping is crisp and golden brown and the fruit filling bubbles slowly, 40-50 minutes. Serve warm with a scoop of ice cream or a dollop of whipped cream.
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