Pear Crisp with Ginger Scented Plum Wine Sauce Filling

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plum pear crispA couple of crisp and cobbler recipes have an appearance on my blog. There is my family favorite, the legendary cranberry apple crisp and there is my individual blueberry pear cobbler. I particularly enjoy many variations of crisps recipes primarily because they are healthier than most desserts and easy to prepare as well as less time consuming.  Irresistible desserts like crisps and cobblers don’t require a mile-long list of ingredients or an elaborate prep. This pear crisp recipe proves it. I will also be sharing my ginger scented plum wine sauce to accompany the pears. This recipe also takes minutes to make and it adds a touch of sophistication to this dessert. I chose plums because their tartness balances out the sweetness of the pears. Delicious, fleshy, succulent plums are low in calories and doesn’t  contain saturated fats; however, contain numerous health promoting compounds, minerals and vitamins. Moreover, several health benefiting compounds are presented in the plum fruits, such as dietary fiber, sorbitol, and isatin which are known to help regulate the functioning of the digestive system and thereby relieve constipation conditions. Accented with ginger and spiced with cinnamon, cardamom, and grounded cloves this dessert carries a potent combination of deep flavors and aromatic lightness. I incorporated grounded walnuts with the flour for the base and top. The walnuts add an extra crunch. If you can’t find grounded walnuts or only have whole walnuts on hand, you can grind them in a food processor. You will only be needing 1/2 cup worth of grounded walnuts. If you have a nut allergy, you can use rolled oats.This dessert tastes wonderful hot with a dollop of vanilla ice cream. You can prepare and serve this pear crisp with ginger scented plum wine sauce individually in ramekins or in a shallow baking dish.

For this recipe, you will need:

  1. 5-6 ripe pears cored, pealed, and sliced
  2. 5 ripe plums halved and pitted
  3. 1/2 cup of red dry wine
  4. 2 tablespoons of cornstarch
  5. 1 tablespoon of fresh minced ginger
  6. 1/2 cup of chilled margarine cut into small pieces
  7. 2 teaspoons of cinnamon divided
  8. 1/2 teaspoon of cardamon
  9. 1/2 teaspoon of grounded cloves
  10. 1/2 cup of brown sugar plus 2 tablespoons
  11. 1/2 cup of whole wheat flour
  12. Pinch of salt


Preheat oven to 375 degrees. Place sliced pears in a bowl. Add a bit of lemon juice to delay oxidization. Spice with 1 teaspoon of cinnamon, cardamon, grounded cloves, 2 tablespoons of brown sugar and set aside.  For the plum wine sauce filling, place plums in a sauce pot. Pour in wine, cornstarch, and ginger. Cook over medium flame stirring occasionally. Cook till thickened. Fold in pears.  For the walnut crumb mixture, stir together 1/2 cup flour, 1/2 cup sugar, 1/2 cup grounded walnuts and salt. Using a pastry blender or two knives, cut in margarine until coarse crumbs form. Place  and press half of the walnut crumb mixture at the bottom of a shallow 2-quart baking dish. Pour in pear mixture. Top with remaining half of the walnut crumb mixture. Bake until topping is golden brown, 40 to 45 minutes. Serve hot or cold.

Yields 6 servings


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