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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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These individual cranberry-and-pear treats from our Test Kitchen feature a hint of ginger and cinnamon. Served warm, topped with ice cream, their home-style flavor is sure to please any sweet tooth's craving. Ingredients:
2 small pears, peeled and cut into 3/4-inch pieces |
1/4 cup dried cranberries |
3 tablespoons sugar |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon grated fresh gingerroot |
1/4 teaspoon ground cinnamon |
1 tablespoon butter |
topping: |
3 tablespoons sugar |
1 teaspoon grated fresh gingerroot |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
8 teaspoons cold butter |
1/4 cup buttermilk |
Directions:
1. In a bowl, combine the first six ingredients. Spoon into two 10-oz. custard cups coated with cooking spray. Dot with butter. Bake at 350° for 15-20 minutes or until hot and bubbly.
2. For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs.
3. Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm. Yield: 2 servings.
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