Best 5 Pear And Cherry Crisp With Almond Custard Sauce Recipes

PEAR AND CHERRY CRISP WITH ALMOND CUSTARD SAUCE

Steps:

• Heat oven to 375°F. In small bowl, mix oats, brown sugar, 3 tablespoons flour and the butter until crumbly. Stir in dried cherries; set aside.
• In 8-inch square (2-quart) glass baking dish, mix remaining fruit crisp ingredients. Sprinkle oat mixture over filling; press slightly.
• Bake 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Cool 15 minutes.
• Meanwhile, in small bowl, mix all sauce ingredients. Serve fruit crisp with sauce.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

PEAR AND DRIED-CHERRY CUSTARD CRISP

Steps:

• For topping:
• Mix first 6 ingredients in medium bowl. Add melted butter and vanilla extract; stir with fork until soft crumbly dough forms. (Can be made up to 6 hours ahead. Cover; let stand at room temperature.)
• For custard:
• Whisk eggs in medium bowl to blend. Whisk in crème fraîche and vanilla. Sift in flour; whisk until smooth. (Can be made up to 6 hours ahead. Cover and chill; rewhisk before using.)
• For filling:
• Preheat oven to 375°F. Generously butter 13x9x2-inch oval ceramic or glass baking dish. Combine pears, cherries, and lemon juice in large bowl; toss to blend. Mix flour, sugar, and lemon peel in small bowl. Add to pear mixture and toss to blend. Transfer pear mixture to prepared dish, pressing slightly with rubber spatula to form even layer. (Can be made up to 1 hour ahead; let stand at room temperature.)
• Pour custard evenly over pear mixture. Using fingertips, crumble topping evenly over. Bake until pears are tender and topping is deep golden, about 55 minutes. Remove from oven and let stand 10 minutes. Serve warm or at room temperature, with ice cream.

EASY PEAR CRISP

Steps:

• Preheat oven to 350*F
• Coat a 9x9 casserole dish with non-stick spray.
• Slice and core pears, then chop into bit sized pieces. You can leave the skins on or off. (My kids wont eat the crisp unless the skins are off the pears)
• Toss pears with corn starch and place in casserole dish. Set aside.
• In a medium bowl, combine flour, rolled oats, white sugar, brown sugar, cinnamon, slat and melted butter. Mix well until mixture is crumbly.
• Spread crisp topping over pears and bake for 35 minutes or until crisp is bubbly and golden.
• Serve hot with a fresh scoop of ice cream.