½ cup golden brown sugar
½ teaspoon ground ginger
¾ cup pecan pieces
½ cup unbleached all-purpose flour
4 tablespoons cold butter cut in pieces
1 tablespoon fresh lemon juice
½ cup apple juice
1 lb firm tart apples, peeled, cored and cut into ¾" slices
1 lb ripe pears, peeled, cored and cut into ¾" slices.
3 tablespoon butter
⅓ cup golden brown sugar
1 tablespoon unbleached all-purpose flour
1½ teaspoon ground ginger
pinch of salt
- Preheat oven to 400℉.
- In a food processor combine half the pecan pieces with the brown sugar, flour, butter, ginger and salt and pulse until clumps begin to form. Add the remaining pecans and pulse briefly to mix. Refrigerate until ready to use.
- Put an oven proof skillet with a 10-12 cup capacity on the stove and melt the butter over using medium heat.
- Add the brown sugar, flour, ginger and salt and cook while stirring until the sugar is melted and the mixture is smooth, about 1 minute.
- Whisk in the juices and cook until the mixture boils, about 2 minutes.
- Reduce heat to low and add the apples.
- Cook the apples in the sauce, using a rubber spatula to gently toss and turn them until barely tender, about 4 minutes.
- Add the pears and gently toss them in until coated with sauce and hot, about 3 minutes.
- Remove from stove.
- In the same dish, spread the fruit out until flat and sprinkle the topping over the fruit and transfer to the oven.
- Bake until the fruit is tender to a fork and the topping is golden brown, 25 to 30 minutes or so. Cool completely to allow the juices to thicken.
- Serve with whipping cream, ice cream or Crème Fraiche.