Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
1/3 cup firmly packed brown sugar
1 teaspoon cornstarch
4 Anjou pears, peeled and coarsely chopped
1/2 teaspoon ground ginger
1/2 teaspoon lemon juice
1/4 teaspoon almond extract
1 tablespoon butter
How to Make It
Stir together sugar and cornstarch in a medium skillet. Add pears and next 3 ingredients, and bring to a boil over medium-high heat, stirring constantly. Boil 1 minute; reduce heat to medium-low, and simmer, stirring often, 8 to 12 minutes or until pears are tender. Stir in butter.
Warm Cinnamon-Apple Topping: Substitute 4 peeled and coarsely chopped Granny Smith apples for pears, 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg for ground ginger, and 1/2 tsp. vanilla extract for 1/4 tsp. almond extract. Proceed with recipe as directed.
Warm Two-Berry Topping: Substitute granulated sugar for brown sugar, 1 1/2 cups each of frozen cranberries and frozen blueberries for pears, and 1/2 tsp. vanilla extract for 1/4 tsp. almond extract. Omit ginger and cornstarch. Proceed with recipe as directed, simmering berries 7 minutes or until thickened. Makes 4 to 6 servings. Prep: 15 min., Cook: 8 min.
Made this morning with whole wheat waffles. Family loved it. Followed recipe except these substitutions due to not having some ingredients on hand. Vanilla instead of almond extract, and orange juice instead of lemon juice. I do think I may add a little more corn starch next time as it was a bit loose still. Oh and I didn't add the butter at the end. It didn't need it. Delicious
This made an excellent topping for Belgium waffles. I used minced ginger, not ground, and it was delicious. Served with a dollop of whipped cream and it was a great brunch treat! Will definitely make this again.