Pear And Currant Streusel Rounds Recipes

Steps:

• : Heat 2 heavy large skillets over medium heat. Melt 1 tablespoon butter in each skillet. Divide pears, currants, sugar, lemon juice and cinnamon between skillets. Scrape in seeds from vanilla bean; add bean halves to skillets. Cook until juices evaporate and pears caramelize, stirring often, about 35 minutes. Let fruit cool in skillets. Remove vanilla bean halves.
• : Preheat oven to 400°F. Blend almonds, flour and sugar in processor until almonds are finely chopped. Add butter. Using on/off turns, process until large moist clumps form. Sprinkle mixture onto heavy baking sheet. Bake until streusel is pale golden, stirring often and leaving mixture in clumps, about 10 minutes. Cool completely. (Can be prepared 1 day ahead. Store streusel airtight at room temperature. Cover and refrigerate fruit mixture.)
• Reduce oven temperature to 350°F. Arrange ring molds on large baking sheet. Divide fruit mixture evenly among molds, pressing to compact. Sprinkle streusel evenly over fruit.
• Bake until fruit is heated through, about 5 minutes for room-temperature fruit and 10 minutes for refrigerated fruit. Let cool 5 minutes. Slide metal spatula under ring molds and transfer to plates. Remove molds. Drizzle sweetened cream around fruit and serve.
• *Sold at most specialty cookware stores. If unavailable, substitute clean 8-ounce cans with bottoms and tops removed.

Steps:

• Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
• Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
• Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
• Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
• Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.