- Rating:
- Servings:
- 9
- Difficulty:
- Total Time:
- Recipe By:
- Miki Hackney
Ingredients
- 1/3 cup Dried Cranberries
- 1/4 cup Apple Juice heated
- 1/4 cup Macadamia Nuts chopped and toasted
- 1/4 cup All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 1/4 tablespoons Salt
- 2 ounces Butter chilled and cut into small pieces
- 2 Korean Pears (about 2 pounds total) (or 3 Asian Pears)
- 2 tablespoons Organic Blue Agave Syrup
- 1 tablespoon Lemon Juice
Directions
Preheat oven to 350°F. Spray or lightly butter an ovenproof 8x8 baking dish. Set aside.
Place cranberries in a small bowl and cover with heated apple juice. Let the cranberries soften, about 30-45 minutes.
In a medium-sized bowl, combine the flour, sugar, and salt. Cut the chilled butter into the flour mixture using two knives or a pastry cutter until the mixture resembles coarse meal. Fold in nuts. Keep mixture cold.
Wash pears and, using a vegetable peeler, remove skin. Cut the pears in half and core the pears using a melon baller.
Next slice the pears into 1/4" half moons and place in a large mixing bowl. Add the agave syrup, lemon juice, and drained cranberries.
Carefully mix together, trying not to break pear slices. Spoon the pear mixture onto a prepared baking dish, and sprinkle with chilled crumb topping.
For a crisper crust do not pat the topping. Sprinkle with chopped macadamia nuts.
Place in oven and bake for 50-55 minutes or until topping is golden.
Serve warm with a dollop of yogurt or ice cream.
