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January 27, 2005
Pear Crisp w/ Polenta-Pecan Topping
Ingredients:
8 ripe Bartlett or Anjou pears (about 4 pounds) - peeled, halved, cored, and sliced ½ " thick
1 cup plus 1 tbl all-purpose flour
¼ cup granulated sugar
½ tsp pure vanilla extract
½ cup pecans, finely chopped
½ cup light brown sugar
1/3 cup coarse polenta (not instant)
1 tsp cinnamon
Salt
1 stick (4 ounces) cold unsalted butter, cut into tbl.
Vanilla ice cream, for serving
Directions:
1. Preheat the oven to 375. In a bowl, toss the pears with 1 tbl flour, the sugar and the vanilla. Place the pears in a 9-13 inch baking dish.
2. In a food processor, pluse the remaining cup of flour with the pecans, brown sugar, polenta, cinnamon, and a pinch of salt. Add the butter and pulse just until clumps start to form.
3. Sprinkle the topping over the pears and bake in the center of the oven for 45 to 50 minutes, or until the topping is browned and the pears are tender when pierced with a knife. Serve warm with vanilla ice cream.
Make Ahead: The crisp can be covered and kept at room temperature for up to 1 day. Reheat the crisp in about 300 degree oven, loosely covered with foil, for about 10 minutes, or until heated through.
Makes 8 servings.
Posted by Kelli Little at January 27, 2005 07:15 AM