Chef Miki Hackney
Asian Pear Crisp
Category
Dessert
Servings
8 - 10 servings
Prep Time
50 minutes
Cook Time
50-55 minutes
Author:
Chef Miki Hackney
Ingredients
-
1/3 cup Dried Cranberries
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1/4 cup Macadamia Nuts, chopped and toasted
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1/4 cup All-Purpose Flour
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2 tablespoons Granulated Sugar
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1/4 tablespoons Salt
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2 ounces Butter, chilled and cut into small pieces
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2 Korean Pears (about 2 pounds total) (or 3 Asian Pears)
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2 tablespoons Organic Blue Agave Syrup
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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.
Filed in:
Asian Pear Crisp,
Asian Pears,
Chef Miki Hackey,
Dessert,
Dried Cranberries,
Korean Pears,
Lemon Juice,
Macadamia Nuts,
Organic Blue Agave Syrup
