Ingredients
2 tablespoons butter, divided2 tablespoons sugar1 tablespoon cornflake crumbs1 tablespoon brown sugar1/4 teaspoon ground ginger2 cups finely chopped peeled Anjou pears2 cups finely chopped peeled Bartlett pears1 tablespoon orange juice1/2 sheet frozen puff pastry, thawed1 large egg, lightly beatenVanilla ice cream
Preparation
Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet.
In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter.
Unfold pastry; cut into 1/2-inch strips. Arrange over ramekins in a lattice pattern, trimming to fit. Gently press ends onto ramekin rims. Brush lattices with egg.
Bake until filling is bubbly and pastry is golden brown, 25-30 minutes. Serve warm with ice cream.
