February 14th, 2012
I’m not a huge fan of pears, cranberries, or gingersnap cookies, for that matter…but somehow all of them together (with a brown sugar/butter crumble on top) are magic. A few weekends ago, a group of our friends held a get-together that we’ve since deemed “Thanksgiving, Again,” since it’s essentially the same meal as the traditional holiday, only in January. We were in charge of brussel sprouts and dessert and since I wanted it to feel thematic without baking a pumpkin pie, I went with this recipe. I served it up in individual cast-iron servers, since everything’s cuter in miniature sizes, and despite our tryptophan-induced food comas, everyone managed to finish their portion with ease.