Early Spring Pear-Berry Crisp
Mar 16, 2016 04:17PM, Published by Shannon Ostrovsky, Categories:
Recipes, In This Issue
E Tu Bistro's Pear Berry Crisp
At E Tu Bistro
in early spring we serve this dessert warm, with vanilla bean ice cream and caramel sauce. As the season progresses, we add local rhubarb and strawberries to give the dessert a tart-sweet taste that makes us think of warmer weather and the bounty of the upcoming months.
Recipe makes 12 large crisps
Spray (12) 10 oz. ramekins with vegetable spray. Set aside.
Preheat oven to 350º F
Oat Topping Mixture
- 8 oz. butter, chilled and cubed
Place all ingredients in mixer and blend until butter breaks down and mixture has a coarse crumb look to it. Set aside and use to top crisps.
- 15 ripe Bosc pears, peeled, cored and cut into 1-inch cubes
Warm butter in a sauté pan, add pears and sugars, cook just until pears become soft. Remove from pan and cool
Dry, Uncooked Ingredients
- 1 quart strawberries cleaned and quartered (substitute other berries, if desired)
Mix dry ingredients together and fold into cooled pear mixture. Adjust seasoning. Spoon evenly into prepared ramekins. Top with 1/2 cup of oat topping mixture. Bake in preheated oven for 25 minutes, the juice of the pear- berry filling should be bubbly.
Serve warm with ice cream and caramel sauce
Liz Furia is owner and pastry chef, E Tu Bistro, in Danville
cooking at home
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