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Categories:
sugar flour salt lemon ginger vanilla butter flour almonds oats light brown sugar cinnamon salt butter heavy cream sugar pear brandy
Viewed: 36 - Published at: 7 years agoIngredients
- 4 1/4 pounds (about 8) Bosc pears, peeled, quartered lengthwise, cored and cut into 1/4 -by-1-inch pieces
- 23 cup sugar
- 1 tablespoon plus 1 teaspoon flour
- Salt
- Grated zest and juice of 1 lemon
- 1 1/2 teaspoons grated ginger
- 1 1/2 teaspoons vanilla extract
- 5 tablespoons butter or margarine
- 1/2 cup flour
- 1/2 cup chopped almonds
- 3/4 cup oats
- 3/4 cup light brown sugar
- 1/2 teaspoon cinnamon, plus more for garnish
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter or margarine, cut into 1/2 -inch pieces
- 1 1/2 cups heavy cream or RichWhip
- 1/4 cup sugar (if using RichWhip, omit sugar)
- 1/4 cup pear brandy (Poire William), optional (if using RichWhip, use 1/3 cup)
Method
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the pears, sugar, flour, 1/4 teaspoon salt, lemon zest and ginger.
- Mix in 1 tablespoon lemon juice and the vanilla.
- In a large skillet fitted with a lid, melt the butter over medium-high heat.
- Add the pear mixture and saute for 2 minutes.
- Pour in cup water and bring to a boil.
- Cover and cook at a gentle boil for 20 minutes.
- Uncover and simmer, stirring every 10 minutes, until most of the liquid evaporates, about 40 minutes more.
- Add the remaining lemon juice and keep at a gentle boil, stirring occasionally, until the liquid becomes syrupy, 15 to 20 minutes.
- Make the crisp: In a large bowl, combine the flour, almonds, oats, brown sugar, cinnamon and salt.
- Cut in the butter with a pastry blender or 2 forks, then mix the dough with your hands until combined and crumbly.
- Transfer to a small baking sheet and cook until golden, 20 to 25 minutes.
- Stir the crisp, then let cool and break into pieces with a wooden spoon.
- Prepare the syllabub: Whisk the cream with an electric mixer until it starts to thicken.
- If using heavy cream, gradually pour in the sugar.
- Add the brandy, if you choose, one tablespoon at a time, tasting after each addition.
- Turn the mixer to high and whip to soft peaks.
- Assemble the dessert: in clear glasses, place a layer of pears, followed by a layer of crisp (about 1/3 cup each per serving).
- Top each with syllabub and dust with cinnamon.
- Or assemble in a large trifle bowl.
