Pear crisp

Recipe from: 2/24/1993 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 3
    large ripe pears (preferably Beurre Bosch), peeled, halved and cored
  • TOPPING
  • 90
    g
    very cold unsalted butter, cut into pieces
  • 80
    g
    cake flour
  • 50
    g
    pecan pieces
  • 90
    g
    soft dark brown sugar
  • 1
    medium lemon, grated peel
  • 3
    ml
    ground cinnamon
  • 1
    ml
    ground nutmeg
  • 1
    ml
    ground allspice
  • 45
    ml
    bourbon or rye whiskey
  • TO SERVE
  • sour cream
  • 30
    ml
    soft dark brown sugar
 

Method

 
Slice each pear half crossways into 6 mm thick slices and place in 6 individual buttered ovenproof dishes or in 1 dish large enough to take all 6 halves. Press each pear half down to fan out slices. TOPPING: Using a food processor fitted with the metal blade, process all ingredients except bourbon, sour cream and sugar until mixture resembles coarse crumbs. (Alternatively, rub ingredients together with your fingertips or use a pastry blender.) Sprinkle crumble over pears and drizzle with bourbon. Bake at 180 ºC until brown and crisp, about 20 minutes. Serve with sour cream combined with soft brown sugar. TOTAL KILOJOULE COUNT: 14 375 kJ (3 435 Cal). A portion: 2 395 kJ (570 Cal).
 

Read more on: bake  |  fruit
 

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