zondag 27 februari 2011

Pear, cinnamon and pecan crumble with vanilla ice cream

You won’t believe how delightful this recipe is and real easy to make, super for a rainy sunday morning like today. Now you know what I've been up to this morning J

I came across this recipe yesterday, when I was looking for a recipe of chocolate souffle with cinnamon pear cream – which I did find and will definitely make one of these days – and found this at Ree’s site a desperate housewife in the country as she calls herself.

All pictures by Ree
Preheat oven to 350 degrees (or 200 Celsius)
■4 whole (to 5) Large Pears (Bosc Work Well)
■⅔ cups Sugar
■¼ teaspoons Salt

■1-½ cup All-purpose Flour
■⅓ cups Sugar
■⅓ cups Firmly Packed Brown Sugar
■½ teaspoons Cinnamon
■½ cups Pecans, Very Finely Chopped
■1 stick Butter, Melted

Start with 4 to 5 pears, the firmer the better since you don’t want them to fall apart when the crisp bakes. Peel the skin of the pears and slice them into small dices.

Throw them into a bowl…With a nice amount of sugar. Though any amount of sugar is nice. Sprinkle in some salt, just to make up for all this sweetness. Stir it all together, and try not to scarf this down. It’s extremely inviting.

And now for the topping, which is the oh, so goooood part. Combine flour, sugar, brown sugar… And cinnamon. 

Grab about 1/2 cup pecans. And chop them up… Then keep chopping. We don’t want any large chunks of pecans—just a really fine chop.Chop, chop, chop.

Throw the pecans in with the flour mixture. Stir it around to combine…
Then throw some butter into a bowl and melt it in the microwave. Drizzle it over the flour mixture, stirring it with a fork as you go. Keep stirring until you wind up with big, moist clumps.

Pour the pears into a buttered baking dish. Buttered, you're not gonna hold back now...

Sprinkle the topping over the fruit.

Now, pop it in the oven to bake for a good 30 minutes. After 30 minutes has passed, stick it on the top rack of the oven for an additional 10 minutes, just to get the top nice and golden brown and bubbly.

Smells deliciously. Serve it up warm … with vanilla ice cream, or when you are a cinnamon addict like me serve with cinnamon ice cream J

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