Pear and Raisin Golden Crisp
Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)
We devoted an entire show to pears, the most neglected winter fruit,
and one of Mary Sue's favorites. This classic American crisp with its
crumbly brown sugar topping is terrific after a casual supper or brunch.
Crisps are also delightful reheated for breakfast with a dollop
of plain yogurt or cream.
To make the topping, in a large mixing bowl, mix together
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, cut into 1/2-inch cubes
- 1 cup all-purpose flour
- 3/4 cup sliced unpeeled almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup golden raisins
- 1/2 cup rum
- 3/4 cup sugar
- 2 tablespoons tapioca
- 6 medium ripe pears (about 3 pounds), sliced
- juice of 1/2 lemon
- crema for serving, recipe here
the brown sugar and butter until creamy. Add the flour, almonds, cinnamon ,
and salt. Gently mix until crumbly. Combine the raisins and rum in a small pot
and bring to a boil. Remove from heat and set aside to plump and cool.
Preheat the oven to 350degrees .
In another large mixing bowl, combine the sugar and tapioca and toss to mix.
Add the pears and lemon juice and toss until evenly coated. Let stand 30 minutes,
until juices run and tapioca softens. Mix in the raisins and rum.
Spoon the fruit mixture into a 10-inch round baking dish, preferably glass.
Sprinkle the crumb mixture evenly over the top and bake about 40 minutes
until the topping is golden. Cool on a rack 10 minutes and serve warm
with a dollop of Crema or ice cream, if desired.
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