- 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
- 3 Asian Pears (about 2 pounds total)
- 2 tablespoons Organic Low Glycemic Agave Syrup
- 1 tablespoon Lemon Juice
Directions
Preheat the oven to 350F. Spray or lightly butter an ovenproof 8 x 8 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. Using a criss-cross motion, cut the chilled butter into the flour mixture using two knives or a pastry cutter until the mixture resembles coarse meal. 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, lemon juice, and drained cranberries. Carefully mix together, trying not to break up pear slices. Spoon the pear mixture into prepared baking dish, and sprinkle with chilled crumb topping. Do not pat the topping for a crisper crust. Place in oven and bake for 50-55 minutes or until topping is golden. Serve warm with a dollop of sweetened whipped cream, sweetened yogurt, or vanilla ice cream.
