Pear Still Life and a Recipe For Pear and Dried Cranberry Crisp


Pear & Knife Originally uploaded by Lynnylu.
The pears were beautiful in the market today which inspired me to photograph this one pear on a slate tile with a knife bought many years ago as a picnic knife.Pear and Dried Cranberry CrispRecipe adapted from www. Epicurious.com which used dried tart cherries. I have also used a combination of apples and pears with good results.Topping3/4 cup all purpose flour6 tablespoons (packed) golden brown sugar1/4 cup pecans, ground in processor1 teaspoon ground cinnamon1 teaspoon finely grated lemon peel1/2 teaspoon salt1/2 cup (1 stick) unsalted butter, melted1 teaspoon vanilla extractCustard2 large eggs1 cup crème fraîche1 teaspoon vanilla extract1 tablespoon all purpose flourFilling3 1/2 pounds firm but ripe Bosc pears, peeled, cored, cut into 1 1/2-inch chunks (about 8 cups)1 cup dried cranberries (about 6 ounces)2 tablespoons fresh lemon juice1/3 cup all purpose flour1/2 cup baker’s sugar (superfine sugar) or regular sugar2 1/2 teaspoons finely grated lemon peelFrench vanilla ice creamFor 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, cranberries, 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.Makes 8 servings.Bon AppétitTime For DessertMarch 2006Diane Rossen Worthington

PearDessert Originally uploaded by Lynnylu.
Canon 5D, 50 mm macro, also Canon

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