Ginger Lime Pear Cobbler Recipes

Steps:

• Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 400 degrees with rack in center.
• Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
• Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.

Steps:

• In a large bowl, combine the first 5 ingredients; transfer to a greased 12-in. cast-iron skillet or 2-qt. baking dish. Heat butter in a small saucepan over medium heat for 7 minutes or until golden brown; pour over pear mixture. Cover and bake at 350° for 20-25 minutes or until bubbly., In a food processor, combine sugar and ginger; cover and process until finely chopped. Add the flour, baking powder, baking soda and salt; cover and process for 3 seconds or until blended. Add butter; process until mixture resembles coarse crumbs. Add buttermilk and pulse just until a soft dough forms. Drop by tablespoonfuls over warm pear mixture. , Bake, uncovered, for 35-40 minutes or until topping is golden brown. Serve warm.

Steps:

• In a large bowl, combine the sugar and the ground ginger. Stir in the pears, crystallized ginger and lime juice; set aside.
• Pour the butter into an ungreased 11 by 7 inch baking dish.
• In a small bowl, combine the flour, sugar, baking powder, lime zest, salt and ginger. Stir in milk.
• Pour over butter, but do not stir. Spoon pear mixture over the top.
• Bake at 350 for 50-55 minutes or until bubbly and golden brown. Cool for 10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
• For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
• Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

Steps:

• Mix pears with 1/2 cup sugar and let stand.
• Put margarine in 2-quart casserole and place in 325° oven until melted.
• Combine all dry ingredients, including remaining 1/2 cup of sugar.
• Mix well.
• Beat egg and add to milk.
• Slowly combine with dry ingredients to make a batter.
• Pour over melted margarine.
• Do not stir.
• Spoon pears on top of batter.
• Do not stir.
• Bake at 325° for 1 hour.
• Serve hot or cold.
• Cool Whip or ice cream topping is very good.
• I haven't tried this recipe, but after two reviews, I'm editing the recipe to cut the sugar in half.