6 medium, firm ripe pears (about 2 pounds) - Bosc or Bartlett
2 slightly firm ripe mangoes (about 1 1/4 pounds)
3/4 cup all purpose flour
1/2 cup sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/4 cup crystallized ginger (about 1 1/2 ounces)

Directions:
Position a rack in the lower third of the oven. Preheat the oven to 375°F. Have ready an unbuttered 2 quart earthenware or glass baking dish, 2 inches deep.

Peel and core the pears. Slice pears in half then each half into 4 wedges. Place in the baking dish. Peel, and cut into 1/2 inch slices the mangoes. Toss with the pears. Stir together the flour, sugar and salt. Add the butter. Using a pastry blender or 2 knives cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Or, do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly.

Stir in the crystallized ginger. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle in the crumbs. Bake until the topping is golden brown, the juices are bubbling, and the fruit is tender when pierced with a skewer, about 45 to 50 minutes. Serve warm.

Makes 6 to 8 servings.

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