It’s hard to believe Christmas is only a week and a half away. The only baking I’ve done with Christmas in mind is my family’s traditional fruit cake. I made that last weekend and since it was baked so close to Christmas, revised the recipe a little in hopes it takes on all those wonderful important flavors (thinking….brandy, rum,….).
Cookies? I’ve made cookies but not holiday tradition cookies. I could do that this weekend but I’m not sure which ones I want to make and also, what kind of time I’ll have to make them. If anything gets baked, it will be in small batches with very little to share.
Pies? Our guests really out did themselves with all the pies that were brought to our Thanksgiving table. I’m kind of pied-out. But today’s recipe IS a pie. It’s a cheese based pie, ricotta cheese, infused with chunks of pear and tiny pieces of crystallized ginger, further boosted in flavor with ground ginger. The texture of pumpkin, the taste of pear and ginger. A nice option for non – traditional pie lovers.
Makes 1 Deep Dish Pie to serve 8
- 1 unbaked deep dish pastry shell
- 2 large eggs, beaten
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 15 oz ricotta cheese
- 3 TBS coffee brandy
- 4 TBS unsalted butter
- 1 cup small chopped pear (pealed) – about 2 large pear
- 1 1/2 TBS minced crystallized ginger
- 1 1/2 tsp ground ginger
Preheat oven to 325 F.
Beat the eggs with a standing mixer until foamy.
Add the ricotta cheese, coffee brandy to the eggs and mix about 3 minutes on medium speed. Add the butter and beat until smooth, about 3 minutes.
Mix the flour and sugars then add to the egg – cheese mixture.
Stir in the pear, crystallized ginger and ground ginger. Spoon into the pie shell and bake for 60 minutes.
Serve with whipped topping.
Looks like pear crumble pie doesn’t it? Here’s a tip: Don’t multi-task and rush around while slicing and plating a piece of pie.
Your turn: What’s your Tip of The Week?