Asian Pear Crisp
By Miki Hackney


1/3 cup Dried Cranberries
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

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