PEAR~CRANBERRY CRISP with CINNAMON ICE CREAM
~ Beloved pears, cranberries and ice cream ... the perfect ending to a perfect meal. This treasured recipe is a favorite holiday dessert, clipped from BON APPETIT (Nov 2002).
3 lbs. ripe Anjou pears (about 5) peeled, cored, cut into 1-inch pieces
1 cup fresh cranberries
3/4 cup sugar
1 1/4 cups all purpose flour
1/2 cup finely ground walnuts
1/4 cup packed dark brown sugar
1/4 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, melted, cooled
Cinnamon Ice Cream*
- Preheat oven to 350-degrees. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2 inch glass baking dish.
- Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish.
- Bake crisp 45 minutes. Increase oven temperature to 375-degrees. Bake until golden, about 10 minutes. Cool slightly. Serve warm with Cinnamon Ice Cream. ( 8 servings)
*Note: If you live in the metro-Detroit area, visit Ray's Ice Cream ~ the tastiest Cinnamon Ice Cream in the world! (http://www.raysicecream.com/) You can also blend ground cinnamon (to taste) into any premium vanilla ice cream.