Printer Friendly Recipe
Recipe by Stephen Pavy
This should be paired with our Joseph Phelps Vineyards Eisrébe
May be served with ice cream of your choice. A small dollop of a rich ice cream that has nuts, caramel and dark chocolate will further enhance the wine.
|6 Tbsp.||Unbleached, all-purpose flour|
|¼ cup||Packed light brown sugar (or turbinado sugar)|
|¼ tsp.||Ground cinnamon|
|¼ tsp.||Ground nutmeg|
|⅛ – ¼ tsp.||Salt (depending on whether almonds are salted)|
|5 Tbsp.||Cold, unsalted butter, cut into ½ inch pieces|
|¾ cup||Coarsely chopped almonds|
|2 ½ lbs.||Pears (6-7 medium; the goal is to have 6 cups of prepared fruit)|
|½ tsp.||Grated lemon zest|
|1 ½ Tbsp.||Fresh lemon juice|
|¼ cup||Granulated or turbinado sugar|
Place flour, sugar, spices, and salt in food processor and process briefly to combine. Add butter and pulse 10 times at 4 seconds a pulse. Add nuts and process again in 4 or 5 one second pulses. Refrigerate the topping while preparing the filling.
Preheat oven to 375°F.
Peel, quarter and core pears. Cut peeled pears into 1" chunks. Toss pears with zest, lemon juice and sugar. Scrape fruit into 8" square baking pan (or 9" deep-dish pie pan). Distribute filling evenly over the fruit. Bake for 40 minutes.
Increase oven temperature to 400°F and continue baking until topping turns deep golden brown (about 5 minutes more).
Serve warm. (The crisp can be made ahead by a few hours and kept at room temperature, then reheated in a warm oven before serving.)
To double the recipe to serve 8-12, place ingredients in a 13 x 9" baking dish and bake for 55 minutes at 375°F without an increase in temperature at the end.