There is nothing like ginger for spicing things up. Fresh, candied, pickled in syrup or dried; all forms of ginger are pungent, fragrant and especially aromatic when in the oven baking.

Fruit desserts like this Pear Apple Crisp are quick and easy to prepare and contribute lots of nutrients and soluble fibre. Leftovers, if you have any, can be reheated and enjoyed for breakfast with a generous dollop of yogurt.


Pear Apple Ginger Crisp

INGREDIENTS:

3 pears, quartered and sliced

3 apples, cored, peeled (or not) and sliced

2 tablespoons granulated sugar

1 tablespoon lemon zeste

2 tablespoons lemon juice

2 tablespoons flour

3 tablespoons candied or fresh ginger, grated or finely chopped

½ cup dehydrated cranberries

3 cups gingersnap cookies (home-made is best, but bought will do, too)

1 tablespoon brown sugar

1 teaspoon cinnamon

? cup butter, melted

PREPARATION:

Grease the inside of a eight-inch square or round Pyrex casserole or heavy 8-cup ovenproof pottery dish.

In a large bowl, toss together the sliced pears, apples, lemon zeste, granulated sugar, lemon juice and flour.

Transfer the fruit into the prepared casserole dish.

Sprinkle the ginger and cranberries on top.

Stir gently to combine.

In a food processor, coarsely chop the gingersnap cookies, adding brown sugar, half of the butter and cinnamon.

Pour the crumb topping over the prepared fruit in the casserole dish.

Drizzle with the remaining butter.

Cover with greased foil.

Bake in a 350F oven for about 30 to 40 minutes or until the fruit is bubbly.

Let sit for about 15 minutes and serve warm.

Yield = 6 servings