baked

the ultimate food high

Pear Crisp with Amaretti Topping

While a classic pecan pie and warm gingerbread cookie will always be scrumptious, this holiday season we encourage you to adventure beyond the traditional holiday go-tos. This delectable dessert will have you hooked with fresh pear slices and irresistible Italian almond macaroons.

Alexa Diaz, contributing writer at Baked. Follow Alexa on Twitter @alexalucina.

Photo by Tara Botwinick, photo director at Baked.

Photo by Tara Botwinick, photo director at Baked.

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves 9

Ingredients:

• 6 peeled Bartlett pears, cored and sliced
• 1/2 cup packed brown sugar
• ½ cup and 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 12 amaretti cookies (Italian almond macaroons)
• 6 tablespoons chilled butter
• 1/3 cup sliced almonds, toasted

Directions:

  1. Preheat oven to 350 F. Place pears in a large bowl. Sprinkle with six tablespoons brown sugar, two tablespoons flour, one tablespoon lemon juice, and one eighth teaspoon salt; toss well to coat. Transfer mixture to a six medium-sized ramekins coated with cooking spray.
  2. Run cookies in a food processor, until finely ground. Combine a half cup flour, cookie crumbs, and two tablespoons brown sugar in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal.
  3. Stir in nuts and sprinkle crumb mixture evenly over pear mixture. Bake for 50 minutes, or until pears are tender. Let cool 10 minutes. Serve.

Adapted from cookinglight.com.

This story was originally featured in Baked’s Fall 2014 issue. To read more, click here.

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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