Pear-Almond Crisp - sugar

Method

• Preheat the oven to 375 degrees.
• Halve the pears and cut into 1/4-inch slices.
• Place the pear slices in a bowl, sprinkle with the brandy and sugar and gently stir with a wooden spoon to coat evenly.
• Set aside for 15 to 30 minutes.
• Toast the almonds on a cookie sheet for 7 to 10 minutes or until evenly toasted.
• Remove and cool.
• Finely chop the almonds by hand.
• In a mixing bowl combine the flour, brown sugar and cinnamon.
• Mix in the butter, working with your fingers until the mixture holds together and is crumbly.
• Stir in the chopped almonds and the crushed amaretti cookies.
• Set aside.
• Place the pears and their juice in a 12-inch round porcelain tart pan.
• Spread the almond mixture evenly over them.
• Bake for 1 hour or until the pears are bubbling and the topping is golden brown.
• To serve, scoop out the hot crisp into individual dessert bowls and pour 1/2 cup of chilled heavy cream over each portion.