Part of spring in northern New England is maple season; with temperatures above freezing in the daytime, and below freezing at night, the sap begins to flow in the sugar maples and maple season begins. The season continues until the weather is too warm and the trees start to develop buds. We use locally made maple syrup (made right here at the Mitchell farm in West Chesterfield) at breakfast on our pancakes, French Toast and oatmeal and also in any desserts that call for it at our Chesterfield Inn.
This is a recipe for Pear Maple Crumble that combines the flavors of maple and crystallized ginger to make a delicious dessert.
Pear and Maple Crumble
Preheated 350 degree oven
3 1/2 pounds ripe pears, peeled, cored and cut into 3/4/inch pieces
2/3 cup maple syrup
2 Tablespoons flour
2 Tablespoons fresh lemon juice
1 Tablespoon finely chopped crystallized ginger
1 cup flour
1 cup walnuts
2/3 cup packed brown sugar
1/2 cup chilled butter, cut into small pieces
Make the topping first: combine ingredients in food processor. Process until walnuts are chopped. Chill 1 hour.
Combine remaining ingredients, mix with your hands until well blended. Let stand 15 minutes. Put into 13x9x2 baking dish. Sprinkle topping over pear mixture. Bake until pears are tender and crumble is bubbly. Let stand at least 10 minutes. Serve warm with vanilla ice cream. Bon Appetit!