Pear and Dried Cherry Crisp


I am on a kick the last few days for desserts. I promise I will have to start posting some more signature drinks.  Then let the dinner begin.

Serves 8

  • 3 cups pecan halves
  • 1 2/3 cup brown sugar
  • 6 tbsp. white sugar
  •  1 1/2 cups flour
  • 1 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1/2 lb. unsalted butter, room temperature
  • 1 1/2 tsp vanilla
  • 12-16 pears
  • 1/2 cup dried cherries
  • 1 tbsp. grated orange zest

Preheat oven to 375 degrees. Butter two-nine inch pie plates and set aside.

In a food processor, chop the pecans until fine. Transfer to a mixing bowl and set aside. In the processor, put one cup of the brown sugar, white sugar, flour, cinnamon, ginger, butter and vanilla and pulse until it forms small crumbs. Add to the pecans and combine well.

In a large bowl combine the pears, dried cherries and two-thirds cup of brown sugar. Add orange zest. Divide equally into pie plates and sprinkle the crumb mixture over the top. Cover loosely with tin foil and bake for thirty-five minutes. Remove foil and continue baking until the topping turns brown and fruit is tender. About twenty minutes. Cool down and serve in pie wedges on your prettiest plates.

If you make this ahead, place in a 250 degree oven to warm through (about fifteen minutes). Now, of course, you can top with cinnamon whipped cream, ginger whipped cream (making sure you take all the calories out first, of course) or ice cream

This is real comfort food.  Now who needs comforting???




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