Posted: 11/22/2009 7:51:06 AM
I happen to love Ginger, but I would add butter and brown sugar to this. Not sure of the quantity of each.
Posted: 11/19/2009 1:51:52 AM
I would change the pears to the pearapples or Asian pears, and cut down on the crystallized ginger. The pearapples and Asian pears are much more firm so would handle the baking better. I would never thin slice the pears, it isn't conducive to baking properly and the flavor of the ginger would overtake the milder flavor of the pears. Thin slicing would also make the pie soggy, which isn't what you are looking for at all. You might want to precook your bottom pie crust then add the filling and top crust to prevent soggy bottoms.
Posted: 11/11/2009 11:06:48 PM
Pears do have a weak flavor, so enhance it by placing 1 cup of heavy pear nectar (usually sold in better stores) in a 1qt. sauce pan until pre-boil bubbles form on pan. Turn to simmer (do not boil)and stir in 2TBLSP's of honey (allowing it to melt off each spoon). Cornstach also takes away the flavor. Eliminate it. Sprinle 1tspn of powdered ginger over surface of sauce, stirring until thickness of molasses. (I can still smell it) If too runny, add 1tsp of honey at a time, allowing to melt off, until right consistancy is achieved. Don't worry if too thick, stirring in sliced pears will bring to pie consistany. Glaze: 1TBLSP of pear nectar, 1TBLSP melted butter, 3TBLSP's 10X powdered sugar. Place 1/2 of mixture on pre-baked crust and other half aafter baking.
Posted: 11/4/2009 3:35:20 PM
Pears have very little flavor. You are adding to much ginger. Cut it back 3/4 as much or more as to teast. Just a pear pie is very good why ruin it.
Posted: 11/3/2009 11:53:45 PM
pears are notoriously bland in taste and my grandmother used to alternate layers of apple and cinnamon or peaches%0d%0aand grapes to the pears slices to give it that extra flavor kick. try it, i think you will like it - i know we did as kids. also, instead of using white sugar, use brown sugar, esp. with the apples and cinnamon. try honey with the grapes and peaches - YUM, YUM!!
Posted: 11/3/2009 6:13:36 PM
I agreee that this is much too much ginger.
I cut it down to 1 Tablespoon crystalized ginger
Added 1/2 tsp cinnamon and 1 tsp grated lemon peel.
Posted: 11/3/2009 3:32:29 PM
ginger itself is too much! Tone it down to 1 tsp ground ginger, and 1/2 tsp nutmeg and 1/2 tsp cinnamon! Also do not use d'anjou pears, Use the red juicy ones! Dot with butter on top of the pear mixture. Mix the pears in a bowl with all the spices and sugar. Mix the sugar and corn starch together before adding to the pears. No lumps! That way the flavor is coated onto every slice of fruit! Brush the crust with beaten egg instead of milk and sugar. It will brown beautifully! The crust here is too busy and takes from the pie!
Posted: 11/3/2009 2:51:22 PM
Try adding 1 tsp cinnamon, 1 tsp nutmeg and substitute brown sugar for half the regular sugar. Dice up 3 tbls. cold butter and add all this to the fruit mixture. It seems to be lacking a little in the taste category.
Posted: 11/2/2009 9:08:31 PM
Increase sugar to 1 cup Brown suga. Use 5 tablespoons fresh ground giner and add 3 teaspoons cinnamon.
banana freak said:
Posted: 10/27/2009 11:10:25 PM
Replace the pears with peaches. I don't know of anyone who really likes pears!