A fall dessert
Nov. 21st, 2004 11:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ksmithFrom my SFFNet post. Just spreading the c/a/l/o/r/i/e/s/ joy...
I mentioned this in Esther's ng, and am posting it here to avoid cluttering
newsgroups not my own. I love pears in general and decent pear desserts
are hard to find. That being said, I have yet to make this, but can anything
with chopped pecans and 3 1/2 pounds of fresh pears be all bad?
From this month's REAL SIMPLE (heh):
Pecan Brown Sugar Crust:
(hands-on time: 15 min/total time: 50 min/makes one 9-inch crust)
1 1/4 cups all-purpose flour
3/4 cup pecans
1/4 cup light brown sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 egg, slightly beaten
In the bowl of a food processor fitted with a metal blade, combine the flour,
pecans, sugar, and salt until the pecans are finely chopped. Add the butter
and pulse until crumbs start to form. Add the egg and pulse until the dough
comes together. Chill for 20 minutes or until needed.
Press 3/4 of the dough into a 9-inch pie plate, reserving the remainder
for the crumble topping (see below). Bake in a preheated 375 F oven until
golden or according to your pie recipe instructions. USE FOR: any fruit
crumble, such as...
Ginger-Pear Crumble:
3 1/2 pounds Anjou or Bosc pears, peeled, cored, and quartered
1/2 teaspoon orange zest
1/3 cup sugar
1/4 cup flour
2 teaspoons freshly grated ginger
1 Pecan Brown Sugar Crust, prebaked
Reserved crust mixture
2 tablespoons all-purpose flour
1/4 cup light brown sugar
Pinch ground cinnamon
Preheat oven to 375 F. Position rack in lower third of oven. Slice each
pear quarter into bite-sized pieces and place them in a large mixing bowl.
Add the zest, sugar, flour, and ginger; toss gently. Spoon the fruit into
the prepared crust.
To make the crumble topping, combine the reserved crust mixture, flour,
brown sugar, and cinnamon in a small bowl. Sprinkle over the pear filling
and bake until the topping is golden brown and the fruit is tender, 50-55
minutes. Let cool before slicing.
They suggest topping with Classic Whipped Cream: Whip 1 cup Heavy Cream
with 2 tablespoons confectioner's sugar and 1 teaspoon vanilla extract.
I mentioned this in Esther's ng, and am posting it here to avoid cluttering
newsgroups not my own. I love pears in general and decent pear desserts
are hard to find. That being said, I have yet to make this, but can anything
with chopped pecans and 3 1/2 pounds of fresh pears be all bad?
From this month's REAL SIMPLE (heh):
Pecan Brown Sugar Crust:
(hands-on time: 15 min/total time: 50 min/makes one 9-inch crust)
1 1/4 cups all-purpose flour
3/4 cup pecans
1/4 cup light brown sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 egg, slightly beaten
In the bowl of a food processor fitted with a metal blade, combine the flour,
pecans, sugar, and salt until the pecans are finely chopped. Add the butter
and pulse until crumbs start to form. Add the egg and pulse until the dough
comes together. Chill for 20 minutes or until needed.
Press 3/4 of the dough into a 9-inch pie plate, reserving the remainder
for the crumble topping (see below). Bake in a preheated 375 F oven until
golden or according to your pie recipe instructions. USE FOR: any fruit
crumble, such as...
Ginger-Pear Crumble:
3 1/2 pounds Anjou or Bosc pears, peeled, cored, and quartered
1/2 teaspoon orange zest
1/3 cup sugar
1/4 cup flour
2 teaspoons freshly grated ginger
1 Pecan Brown Sugar Crust, prebaked
Reserved crust mixture
2 tablespoons all-purpose flour
1/4 cup light brown sugar
Pinch ground cinnamon
Preheat oven to 375 F. Position rack in lower third of oven. Slice each
pear quarter into bite-sized pieces and place them in a large mixing bowl.
Add the zest, sugar, flour, and ginger; toss gently. Spoon the fruit into
the prepared crust.
To make the crumble topping, combine the reserved crust mixture, flour,
brown sugar, and cinnamon in a small bowl. Sprinkle over the pear filling
and bake until the topping is golden brown and the fruit is tender, 50-55
minutes. Let cool before slicing.
They suggest topping with Classic Whipped Cream: Whip 1 cup Heavy Cream
with 2 tablespoons confectioner's sugar and 1 teaspoon vanilla extract.
