Monday, November 1, 2010

Brown Butter Vanilla Bean Pear Crisp


Crisp Topping:

1/2 c. toasted pecans
1 1/2 c. AP flour
1 t. cinnamon
1/2 c. brown sugar
1/4 c. granulated sugar
8 oz. butter


In a food processor, chop nuts with the flour, cinnamon and sugars. Add butter and pulse until the mixture is crumbly and resembling wet sand. Set aside. The crisp topping can be made and kept in the refrigerator for up to 4 days in advance.

Pear filling

4 lb. firm pears
2 T. flour
3/4 c. sugar
1 vanilla bean, scrapped or 2 T. vanilla extract
1 1/3 c. butter
1/2 t. salt

Heat butter and vanilla beans ( if using extract add to pear mixture) on medium heat until the milk solids become dark brown. Add to the pears followed by flour and salt; gently toss . Place fruit in a ovenproof dish. Place topping on fruit and bake at 350 degrees for about 50 minutes or until the fruit is bubbling.

Serve warm with vanilla ice cream.


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