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Recipe

Pear & Hazelnut Gratin

Servings: six.

Look for ginger preserves in the jelly section of a well-stocked supermarket, or order them by mail. You can substitute apricot preserves for the ginger if you like.

Ingredients

  • 1/4 cup plus 1 Tbs. granulated sugar
  • 1/4 cup ginger preserves, at room temperature
  • 1-1/4 tsp. finely grated orange zest
  • Pinch salt
  • 1/2 cup whole unblanched hazelnuts
  • 1/2 cup fresh white breadcrumbs
  • 6 Tbs. cold unsalted butter, cut into cubes
  • 1 Tbs. fresh lemon juice
  • 2 lb. firm but ripe Bosc pears (about 4)
  • 3/4 cup light or heavy cream

Nutritional Information

      Calories (kcal) : 450
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 65
      Sodium (mg): 80
      Carbohydrates (g): 49
      Fiber (g): 5
      Protein (g): 4

Preparation

  • Position a rack in the lower third of the oven and heat the oven to 400°F. Butter the bottom and sides of six 6-inch (8-oz.) gratin dishes (or one shallow 1-1/2-qt. gratin dish or baking pan).
  • In a small bowl, combine 1 tablespoon of the sugar with the ginger preserves, orange zest, and salt. Stir well.
  • Put the hazelnuts in a food processor and process until they’re coarsely chopped. Add the breadcrumbs and the remaining 1/4 cup sugar and pulse four or five times to combine. Add the butter cubes and pulse until the mixture barely comes together, about 30 seconds; it should be a chunky, crumbly mixture. (By hand: Coarsely chop the hazelnuts and combine them with the breadcrumbs and sugar. Cut in the butter cubes with a pastry cutter or two knives until chunky and crumbly but combined.)
  • Put the lemon juice in a large bowl. Peel the pears, cut them in half lengthwise, and spoon out the core (a melon baller works well). Cut the pears lengthwise into 1/4-inch slices, put them in the bowl, and toss gently with the lemon juice. Add the ginger mixture and toss again to coat.
  • Pour the pears and juices into the prepared gratin dishes and spread evenly. Scatter the hazelnut mixture evenly on top.
  • Bake the gratins until the tops are browned, the juices are bubbling, and the pears are still intact but tender when pierced with a fork, 30 to 35 minutes for individual gratins (40 to 50 minutes for one large gratin). Let cool for 10 to 15 minutes before serving. Pass the cream separately in a pitcher for guests to drizzle over each serving.

Reviews

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Reviews

  • Chefextraordinaire | 06/11/2017

    I reduced the sugar and served with plain yogurt for breakfast. Good, healthy option.

  • beezie2 | 08/22/2010

    I have made this recipe three (3) times to rave reviews. It's easy, delicious and fast. After making it the first time I reduced the amount of butter by half. This recipe is now part of my permanent collection.

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