|Pear-Ginger Crisp with Salted Almond Topping|
From 2007: Tarte Tatin and Cherry Clafoutis not withstanding, pears are the fruit I have always associated with a true French kitchen.
When Grandma Annie wanted fruit, she usually chose a juicy pear. Her mother, Mémére, loved them, too. It took me years to develop a taste for pears, as I found them too metallic.
I like them now, and they are second only to apple desserts in my repertoire.
This dessert was created from odds and ends and leftovers on a snowy night in 2007. It was better than I expected, and I've made many times over since that wintry night.