PEAR CRISP


Ingredients Filling 6 Bosc or Anjou pears 6 tablespoons sugar 6 tablespoons brown sugar 2 tablespoons cornstarch 2 tablespoons Cinnamon Pear Dark Balsamic Vinegar ¾ teaspoon cinnamon ¾ teaspoon kosher salt 2 tablespoons ginger, minced 2 tablespoons Butter Olive Oil

Topping ¾ cup flour ¾ cup brown sugar ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon kosher salt ½ cup oatmeal ½ cup chopped pecans 2 tablespoons crystallized ginger, minced 6 tablespoons butter, chilled

Directions Preheat oven to 350 degrees. Peel and core pears, then slice into ¼ inch slices. Be sure to remove tough interior part of stem connecting core to top of pear. Combine sugars, cornstarch, Cinnamon Pear Dark Balsamic Vinegar, cinnamon, salt, and fresh ginger and pour over pears. Mix until all pears are coated with sugar mixture. Reserve. Stir together all ingredients except butter. Cut butter into cubes, then cut into dry ingredients. Combine until topping comes together to form large, moist crumbs. Coat with Butter Olive Oil a 9×13-inch baking pan, then pour pears into pan, distributing evenly. Scatter topping evenly over pear mixture then place in oven. Bake for 50 minutes or until topping is golden brown. Serve warm with vanilla ice cream.

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