Wednesday, February 1, 2012

Mulled Pear and Almond Crisp

My family got a box of those fancy pears this Christmas. Then another.
Pear overload.
-pressure -
What to do?
Wine and baking!

Mulled Pear and Almond Crisp
- 6 bosc pears, peeled
- 1 c red wine
- 1/4 c brandy
- whole nutmeg, cinnamon stick, 4 cloves, knob fresh ginger
- 1/4 honey
- 1 lb blanched almonds
- 1 c sugar
- 1 tsp almond extract
- 3 tbsp butter
Place nutmeg, cinnamon cloves and ginger in a cheesecloth and tie closed. Bring wine to a boil, turn off heat, stir in the honey, and steep the cheesecloth spice bag in the mixture for five minutes. Pour in the brandy, place the pears in the pot, and simmer, basting the pears for 15 minutes or so. Make sure to rotate the pears so that each side gets a chance to soak in the wine. When pears are tender, but not soft, remove from pot and let them cool. Continue cooking down wine/honey mixture until reduced to a thick syrup.
Meanwhile, in a food processor, grind almonds into a fine powder, then pour in the sugar and almond extract, and then the butter, and pulse to combine till crumbly.Slice pears thin and layer in a greased baking dish and then pour the wine syrup over top.

Dust with cinnamon and then top with the ground almond mixture.
Bake at 350 until golden brown and crispy on top - about 25 minutes. Serve warm, room temperature or cold with whipped cream or ice cream. Enjoy.

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