- flour - 1 cup
- granulated sugar - 1/4 cup
- light brown sugar - 3 p. spoons
- crushed ginger biscuits - 1 glass
- Ground ginger - 1/8 Teaspoon
- salt - 1/8 teaspoons
- white pepper - 1 pinch
- 1/2 cup butter
- large ripe pears - 900 Grams (approximately 4 to 5) stuffing)
- fresh cranberries - 1 1/2 cups (filling)
- lemon juice - 1 st. spoon (filling)
- lemon peel - 1/2 Teaspoon (stuffing)
- vanilla extract - 1/2 Teaspoon (stuffing)
- sugar - 1/2 cup (filling)
- cornstarch - 2 Art. spoons (filling)
1. Preheat the oven to 175 degrees. Melt and cool the butter. Stir in the flour, sugar, brown sugar, chopped cookies, ground ginger and salt. Add the melted butter and stir until the mixture looks like large crumbs. 2. Pear peel, cut in half, remove the core and cut into slices 6 mm thick. 3. In a baking dish, mix pears, cranberries, lemon juice, lemon zest and vanilla extract. In a small bowl, whip the sugar and cornstarch, and then mix with the fruit mixture in the form. 4. Sprinkle with ginger pouring pears and cranberries. Put the dish in the oven on a sheet of aluminum foil (as the mass can boil during cooking) and bake for about 45 minutes until the powder becomes golden brown.
Servings: 6