SUNDAY NIGHT DESSERT (Have you put your garden to bed?) ~ AUTUMN PEAR CRISP

"The snapping of pitch from a burning log,

The faint scent of pine filling the room.

Flames leaping about as if it were a ballet

Performing for its audience.

The soft, comforting glow of candlelight,

Bringing with it serenity and quiet thoughts."

- Linda Christensen ( Autumn's Beauty )

~ Quiet evening by the fire (Hubbard Lake)

____________

AUTUMN PEAR CRISP

~ Daylight savings is always a shock! Sit back and relax by the crackling fire with a lovely glass of port and this delicious autumn dessert.

*

6 cups (ripe but firm) peeled, cored, and sliced Bartlett, Bosc, or Comice pears

(or similar seasonal apples)

1 cup plump raisins, soaked in port

1/2 -3/4 cup brown sugar (depending on sweetness of fruit)

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. flour

1 Tbsp. cinnamon (or 1 tsp. nutmeg)

Topping:

1 cup flour

1 cup sugar

scant salt

1 lightly beaten egg

1 stick melted butter

• Preheat oven to 375-degrees.
• Combing pears (apples) plumped raisins, brown sugar, and lemon juice. Toss well. sprinkle with flour and cinnamon (nutmeg). Toss well. Set aside.
• Combine flour, sugar & salt. Mix well. Cut in egg with pastry blender or fork and combine thoroughly until mixture resembles fine bread crumbs.
• Fluff pear mixture well and transfer to lightly greased 9x13-inch baking dish. Spread into prepared pan and top evenly with flour mixture. Drizzle with melted butter.
• Pop into oven and bake 35-45 minutes until topping is golden brown and crisp. Remove from oven and cool slightly before serving. Finish dessert with dollop of whipped cream or hearty scoops of good vanilla or cinnamon ice cream.