Asian Pear Overload = Tonight’s Asian Pear Crisp

by Sarah on August 4, 2009

Remember these?

Well, tonight I was inspired by a few emails asking whether or not one could bake with Asian Pears. And I didn’t know. Because, although I’ve lived here for over 5 years, I’ve never once tried to cook with them. I either just eat them plain, put ‘em in a salad, give them away, or pick their rotting carcasses off the ground and throw them away.

I decided to try a crisp first, mostly because they’re pretty idiot-proof, secondly because I love that streusel stuff, and thirdly because I was too lazy to make pastry.

First thing’s first. Pick a bunch of these, or come over to my house and get some. You can probably obtain the Asian Pears at your local farmer’s market, too. Go ahead and preheat your oven to 375*.

Asian Pear Crisp

–for pears–
6-8 cups peeled Asian pears, roughly diced (you can use apple or plain pear too)
1/8 cup honey
1-2 Tbsp sugar, or to taste
2 Tbsp. butter
pinch salt
1 Tbsp. AP flour

Peel your pears…

Cut ‘em up

Melt the butter over medium-low heat and add pears. Saute for about 5-10 minutes, or until they are tender-crisp. Turn off heat. Add honey, sugar and salt. You don’t want them to be too sweet. Add the flour last and mix it around. This will help prevent the crisps from being too watery later.

–Next, make your streusel topping–
1/3 cup AP flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup rolled oats
3/4 cup chopped pecans, walnuts or almonds would be good too.
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
5 Tbsp. cold unsalted butter

If you like to use your food processor, I’d recommend pulsing all ingredients except the butter and nuts until combined. Add butter and pulse until it looks like wet sand. Mix in nuts.
If you are like me and don’t want to wash the food processor, put all the ingredients into a bowl except for the nuts, and using your fingers, quickly mush the butter through the dry ingredients until you get the same wet sand/pea gravel consistency. Add the nuts.

Fill your ramekins, or just a plain old pie pan or pyrex, with the pears.

Divide the streusel equally between the ramekins

Or just spread it evenly over your pie dish or pyrex.

Place your ramekins or pie dish onto a baking sheet and bake at 375* for about 20 minutes. Increase the heat to 400* and finish them off for another 10 minutes.

I had mine with some honey Greek yogurt, but they probably would’ve been better with some good old vanilla ice cream. Damn me for trying to be “healthy”.

Looks good though, don’t it?

Oh, how did this get here? Sorry, I couldn’t resist. My kid is just funny. Note the green plastic pipe that blows bubbles.


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