Padma Lakshmi and Eric Ripert Padma Lakshmi and Eric Ripert

Today Bravo's Top Chef Holiday Special (9:30 am/ET, 5:30 pm/ET, 1 am/ET) is in heavy rotation, airing several times, with contestants from past seasons returning for another heated culinary contest and the chance to take home $20,000. Once again heading the judges' table is the always-dishy Padma Lakshmi, who has a lot to celebrate this holiday season, thanks to the October release of her new cookbook, Tangy, Tart, Hot and Sweet. In the spirit of giving, Lakshmi has allowed us to reprint the recipe for the succulent dessert that appears below. Bon appetit!

Pineapple and Pomegranate Crumble
16 ounces canned or fresh pineapple chunks
1 cup fresh pomegranate seeds, free of white pith
1/8 teaspoon ground cinnamon
A healthy pinch of ground cloves
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
2 tablespoons turbinado or raw sugar
3 tablespoons flour
2 tablespoons unsalted butter, plus extra to coat pan
2 tablespoons of corn flakes with 1/4 teaspoon sugar added
Vanilla ice cream for serving on the side

1. Preheat oven to 375° F.

2. In a bowl, mix together the drained pineapple, pomegranate seeds, cinnamon, cloves, and 1 tablespoon each of the granulated sugar, the dark brown sugar, and the raw sugar. Add 1 tablespoon of the reserved pineapple juice and set this mixture aside.

3. In another bowl, cream the flour and butter with 1 tablespoon each of the three sugars; this can be done with two sharp knives. Further mash the mixture into a coarse meal with a fork. Now add the sugar-coated corn flakes and mash together.

4. Butter a shallow, 6-inch baking dish. Spoon in the fruit mixture and press down with the back of a tablespoon to distribute it evenly. Top with the flour and corn-flake mixture. Cover with foil and bake for 45 minutes, removing the foil in the last 5 to 10 minutes to brown the crust. If not golden brown and bubbly by the end of the cooking time, turn the heat up to 400° F for an extra five minutes. Allow to cool and set for several minutes, but serve warm with vanilla ice cream. Serves four.

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