1/4 cup granulated sugar
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground cinnamon
10 peeled Bosc or Bartlett pears, cored and coarsely chopped (about 3 3/4 pounds)
1 cup matzo cake meal
3/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 large egg white
6 tablespoons (3/4 stick/3oz/84g) chilled butter, cut into small pieces
Preheat oven to 400 degrees F/200 degrees C. Coat a 9 x 13-inch baking dish with cooking spray.
To prepare filling, combine first 6 ingredients in a large bowl (add 1/2 to 3/4 cup golden raisins or dried cranberries, if desired), toss well. Spoon filling into prepared baking dish.
To prepare topping, combine matzo cake meal and next 5 ingredients (matzo cake meal through allspice) in a medium bowl, stirring with a whisk. Add egg white; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal; sprinkle topping over filling.
Bake in preheated oven for 30 minutes or until pears are soft and topping is golden.
Makes 10 servings.
Date: March 14, 2006