Carmelized Pear-Ginger Crisp
2 cans (28 oz) sliced pears, well drained
2 tbsp fresh lemon juice
1/2 cup sugar
3 tbsp water
1/4 cup thinly sliced candied ginger
Topping:
3/4 cup rolled oats (not instant)
3/4 cup flour
2/3 cup brown sugar
1 1/2 tsp cinnamon
1 tsp finely grated lemon peel
1/2 cup butter, melted
whipped cream or ice cream
Gently toss the drained pears with fresh lemon juice; reserve.
Dissolve sugar in water in non-stick frying pan set over medium heat. Once bubbling, cook, without stirring, until mixture turns amber, about 5-7 minutes. Remove from heat immediately. Shielding your hand with a tea towel, pour the caramel over the pears and toss to coat evenly.
Add candied ginger and toss gently until combined, spoon mixture into a lightly buttered 9 inch square baking dish.
Combine oats, flour, brown sugar, cinnamon and peel until mixed. Then drizzle in melted butter. Stir until well combined. Sprinkle topping evenly over pears and bake at a high power in a microwave for 8-10 minutes. Serve warm or at room temperature with whipped cream or ice cream if desired.
