Food Coma & Beyond.

I’m genuinely at a loss for words. Has it really been over a month? Is it really Christmas? Already?! Was my last post seriously about mac & cheese? (Not that there’s anything wrong with Butternut Mac & Cheese, of course, but seriously?!) What about all the pumpkins, pecans, potatoes, turkeys, hams, cranberries, apples, and other wonderful ingredients my Americanized holidays typically entail? What about the magical slew of cookies that epitomize December and Christmas? Where are my cookies?!

I blame it on the food coma. You know what I’m talking about; the embarrassingly long and lethargic slumber that infallibly follows a delightful-turned-uncomfortable session of gorging or face-stuffing. Yes, I am unashamed to admit that I was such a victim post-Thanksgiving (and still am occasionally). Hence, the unintended hiatus and end of the year scurry. With only a handful of days or so left in 2010 and only a handful of hours before Christmas Day, I leave you (or at least those of you acquainted with my lifelong partner, procrastination) with a last-minute Harvest Pear Crisp with Candied Ginger recipe for an exceptionally warm and cozy Christmas holiday.

Oh, and not to worry, the cookies are coming.

(Most likely in a 2010 Holiday Desserts recap before 2011 officially dawns upon me and anyone else in dire need of a diet makeover.)

Harvest Pear Crisp with Candied Ginger

Adapted from Bon Appetit (November 2009)

1/2 cup all purpose flour
1/2 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup old-fashioned oats
1/2 cup coarsely chopped whole raw almonds
1/4 cup 1/4-inch cubes crystallized ginger
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
4 pounds firm but ripe pears (6 to 7 large), peeled, cored, cut into 1/2-inch cubes (about 6 cups)
Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish (or, due to a lack of oval baking dishes, into a 9-in pie dish and 3 small ramekins). Sprinkle topping over pear mixture.
Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.

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