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Contributed by Jenn from Anticiplate. *You can assemble
these one day in advance and refrigerate them. Bring them to room
temperature before baking. |
Quantity |
Ingredients |
Preparation Notes |
For Topping |
- Make
topping:
- In a food
processor or blender, pulse together flour, almonds, brown sugar, and salt
until the nuts are finely chopped.
- Add the
melted butter slowly and pulse mixture until blended.
- Place
mixture in a shallow baking pan, and spread out evenly.
- Cool for at
least 1 hour, or up to 2 days.
- Make filling
and bake crisps:
- Preheat oven
to 425 degrees and place a rack in the middle of the oven.
- Scrape seeds
from the inside of the vanilla bean (with the back of your knife) into a
small sauce pan.
- Add the pod,
and butter and cook over medium-low heat, swirling the
pan occasionally, until the butter is slightly browned and fragrant, about 5
minutes.
- While the butter is browning (make sure to keep
checking on it), stir together the brown sugar, granulated sugar,
flour and a pinch of kosher salt in a large bowl.
- Add in the pears and the pear brandy and toss to
combine.
- From the brown butter, remove the vanilla pod
carefully, and toss the butter with the pear mixture.
- Spoon the filling into the 6 ramekins, evenly.
- Spoon the cooled topping over the pear mixture,
mounding slightly in the center.
- Place on a baking sheet and cook for 40-45
minutes, rotating the crisps once, until golden brown and bubbling.
- Let cool. Serve with vanilla ice cream, or just by
itself!
|
1 1/2 C |
Flour |
1/3 C |
Whole Almonds
with skin, unsalted |
1/4 C |
Brown Sugar,
Packed |
1/2 tsp |
Cinnamon |
2 Tbsp |
Sugar |
1 stick |
Butter,
unsalted - melted and cooled |
1/2 tsp |
Salt |
Filling |
1 |
Vanilla Bean,
split lengthwise |
1/2 Stick |
Butter,
unsalted |
1/4 C |
Brown Sugar,
packed |
2 Tbsp |
Sugar |
1 Tbsp |
Flour |
3 Lb |
D'Anjou or
Bartlett Pears (6 med sized), peeled and coarsely chopped. |
2 Tbsp |
Pear Brandy -
Don't leave out. |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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