CLASSIC PEAR CRISP
Pears and crystallized ginger are baked under a crispy golden oat crust.
Provided by JAYDA
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
- In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
- In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
- Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g
RENEE'S PEAR CRISP
Having a pear tree in abundance called for some crafty cooking. Had all ingredients on hand and what's not to like? Serve warm with vanilla ice cream. Yummy!
Provided by Renee Thaxton Whitlow
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Spread pears to cover bottom of the baking dish; drizzle with melted butter and maple syrup.
- Stir flour, brown sugar, white sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Cut softened butter into flour mixture until mixture resembles coarse crumbs, adding more flour if necessary. Sprinkle topping over pears.
- Bake in preheated oven until pears are bubbling and topping is crisp, about 30 minutes.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 61.6 g, Cholesterol 48.8 mg, Fat 18.8 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 11.7 g, Sodium 136.7 mg, Sugar 36.3 g
BARTLETT PEAR CRISP WITH CINNAMON TORTILLA CHIPS AND VANILLA ICE CREAM
Steps:
- Slice 2 Bartlett pears in half, brush with melted butter and place skin side down on the grill for 20 minutes. Make a crispy topping by combining 1/2 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/3 cup rolled oats, add 6 tablespoons cold butter and cut all together with a fork or by hand. When pears are starting to get tender, sprinkle crispy topping on the pears for the last 10 minutes of grilling time. Meanwhile, brush fresh flour tortillas with melted butter and grill 2 minutes each side. Remove from grill, brush a little butter on 1 side and sprinkle with cinnamon sugar. When cooled, cut tortillas in quarters to be served later. Remove pears from grill, placing each pear in a single serving bowl with a dollop of vanilla ice cream surrounded by cinnamon tortilla chips. Serve immediately.
PEAR CRISP WITH HAND-CHURNED VANILLA ICE CREAM
When I was a brownie in summer camp at Camp Sacajewea we would make hand cranked vanilla or peanut better ice cream on those hot August days, taking turns turning the crank. I can still remember the slightly icy quality of it. Maureen Shay's mother was my troop leader so I suspect she was the instigator of this long love affair I've been having with homemade ice cream. No fancy vanilla bean used here like in my normal ice creams. Vanilla extract is what the Brownies pantry stocked. My aunt Jimmy (her real name was Sylvia) brought apple crisp into the family's repertoire. In the recipe file her name adorns the top of the card. I, of course, needed to make it my own by using pears and making it a bit lighter and more flavorful with the apple juice concentrate.
Provided by Food Network
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Ice Cream: Heat the milk and cream until scalded then turn off the heat. In a bowl whisk together the yolks and sugar; then temper the yolks with the hot cream mixture. Return to the heat and cook carefully stirring constantly until thickened and is 180 degrees F. Immediately pour the custard through a fine strainer into a bowl in an ice bath. Chill. Whisk in the vanilla extract. Turn in a hand crank ice cream machine with ice and rock or kosher salt and keep frozen.
- Make the Crisp: Preheat the oven to 400 degrees F.
- In a bowl, stir together the flour, sugars, cinnamon, and nutmeg. Using a pastry blender or the paddle attachment of an electric mixer, mix in the butter to make a crumbly, sandy mixture.
- Peel, core, and thickly slice the pears and put them in a deep, buttered 2-quart baking dish. (The pears should be at least 2 1/2 inches deep in the pan; add more if necessary.) Drizzle the apple juice concentrate over the fruit and sprinkle the topping over the pears. Bake for 30 minutes, until pears are tender and topping is lightly browned.
ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
- Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
- The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
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