AUTUMN LEAVES of RED & GOLD ~ PEAR-CRANBERRY CRISP with CINNAMON ICE CREAM

~ Autumn leaves of red and gold

(Bloomfield Village)

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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).

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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.