August

August

August 15, 2010

Pear Up!

Anjou, Bosc, Seckel, Bartlett...the list goes on and on....counting over 3,000 varities of pears! The pear is actually "cousins" with the apple! We recently discovered that we had our own pear tree in our backyard! This came a quite a surprise to us and pleasantly so!

Cinnamon-spiced pears bake under a streusel topping on this easy and very delicious pear crisp. Be certain to assemble this dessert ahead of time and place it in the oven when your guests arrive. The aroma throughout your home will entice everyone to the table...don't forget a scoop of vanilla ice cream and serve on a beautiful dessert plate or stemmed dish!

Harvest Pear Crisp

6 cups Anjou or Bartett pears, cored and cut lengthwise
1 T. fresh lemon juice
1/3 cup sugar
1 T. cornstarch
1 1/2 t. ground cinnamon, divided
1/3 cup all purpose flour
1/2 cup packed brown sugar
1/2 t. salt
3 T. chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup chopped walnuts


Combine pears and lemon juice in a 2 quart baking dish; toss gently to coat the pears. Combine sugar, cornstarch and 1 t. cinnamon & stir with a whisk. Add cornstarch mixture to pear mixture and toss well to coat.


Lightly spoon the flour into a dry measuring cup; level with a knife. Place flour, 1/2 t. cinnamon, brown sugar & salt into a food processor, pulse twice until combined and a few more times until you obtain a coarse meal mixture. Add the oats and walnuts..pulse again and sprinkle over the pear mixture.

Bake @ 375 degrees for 40 minutes...should be a golden brown topping and bubbly pear mixture. Best served slightly warm or at room temp! Enjoy!

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