It's October, Fall has arrived and the leaves are beautiful this year, especially in Ohio where I've just returned from a few days ago. Fall means lots of comfort food, especially desserts. For this edition of The Secret Recipe Club, I was to choose a recipe from A Dusting of Sugar, a lovely blog authored by Rebecca, a junior in college. How wonderful to see that with all the time and effort spent studying, Rebecca can cook up such tantalizing dishes, photograph and write a blog all at the same time! Kudos!
Needless to say, I had a difficult time choosing what to prepare amongst all the delightful dishes on Rebecca's blog, but my decision was made clear when I needed to make something with my stash of pears before we left for trip to Ohio and North Carolina to visit our daughters. Rebecca's apple crisp piqued my interest as I could substitute the pears for the apples. A classic crisp to which I used 3 different pear varieties, added dried cherries soaked in raspberry liqueur and used 1/2 teaspoon cinnamon and 1/2 teaspoon ground ginger. The scoop of vanilla ice cream is sheer decadence!
Pear and Dried Cherry Crisp
For the Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup white sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup (1stick) cold unsalted butter, cut into 1/2-inch pieces
For the Filling
- 6 cups pears, Bosc or a mix, peeled, cored and cut into 3/4-inch chunks
- 2 tablespoons lemon juice
- 1/2 teaspoon cinnamon
- 1 cup dried cherries, soaked in 2 tablespoons raspberry liqueur for 30 minutes
- Preheat oven to 375 degrees F. In a medium bowl, combine the flour, white and brown sugars, cinnamon, ginger and salt. Cut in the cold butter until mixture resembles cornmeal. Set aside or refrigerate.
- Butter an 8 or 9-inch pan with high sides. In a bowl, toss the the pears with the lemon juice and cinnamon. Add the cherries, by now the liqueur should have been absorbed, but you may have some left. Turn the mixture into the prepared pan. Spoon topping over, sprinkling it evenly.
- Bake about 40 minutes, until the crumb topping is golden and the pears are tender. Let cool slightly before serving. Serve with a scoop of ice cream or whipped cream. Refrigerate leftover crisp. To reheat, bake uncovered in a preheated 300-degree oven for 10-15 minutes.
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