I was looking for a recipe to use the pears from the tree in our backyard. This seemed to fit with the ingredients I had on hand. Based on others' reviews, I made the following adaptations: I omitted the lemon zest and nutmeg, and added 1/2 tsp. ginger and 1 extra Tbs. sugar. (I used fresh lemon juice.) I put the filling in the dish and baked it, covered with foil, just until the pears began to soften, probably about 15 minutes. THEN I added the topping and baked another 15-20 minutes until the topping was crisp and nicely browned. This way I was assured that the pears, which were very firm, were fully cooked. We really loved this. The filling, as I adapted it, was very good. The spices did not overpower the pears but enhanced their flavor. However, I only gave this four stars because I used my own fruit crisp topping, so I can't say how the topping in this recipe comes out. (HINT: Diners who smoke and/or drink alcohol need more seasoning in their food. Take that into consideration when trying/adapting new recipes.) We liked the filling so much that I made the filling again the next morning, only this time I threw everything into our big ol' blender and blended it all up until smooth (just the filling, not the topping ingredients). The result was a very tasty fresh pear butter which we poured over buckwheat pancakes for breakfast. I didn't have to cook it into a syrup--I preferred getting the benefits of fresh fruit for breakfast. Yum!
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I was looking for a recipe to use the pears from the tree in our backyard. This seemed to fit...