vanilla brown butter pear crisp by smitten. Pear Crisp


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Makes about 6 servings


Beautiful, fat and succulent Bartlett pears are in season during late summer and early autumn, but you can make this comforting, old fashion dessert just about any time of year.  There almost always seems to be some variety of pear in season.  This recipe doesn’t work will with Asian pears however.


The Pears:


6 to 8 pears

1/2 cup currants

About 1 tablespoon grated fresh ginger root

2 teaspoons powdered cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup sugar, or to taste

1 tablespoon molasses

3 tablespoons butter, cut into small pieces

2 tablespoons all-purpose flour


Peel and core the pears and cut into smaller than bite size pieces.  Place in a bowl and add the remaining ingredients.  Stir gently and place in a baking dish that will hold the mixture comfortable.  Set aside.


The Topping:


3/4 cup quick cooking rolled oats

1/2 cup all-purpose flour

1/2 cup sugar, or to taste

2 teaspoons powdered cinnamon

1 stick butter or margarine


Preheat the oven to 350 degrees.  Place all dry ingredients into a bowl.  Cut the butter into small pieces.  Using a wire pastry blender, work the butter into the dry ingredients until it is crumbly.  Scatter this evenly over the top of the pear mixture.  Place in the preheated oven and bake for about thirty minutes or until the top is nicely browned and the juices are bubbling.  Allow to cool for about five minutes before serving.  This is excellent served warm or at room temperature.  Try it with a scoop of vanilla ice cream or with thick cream poured over it.



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        Copyright © 2008 - Geraldine Duncann

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