posted by alsgirl 11-04-98 7:18 AM
Honey Pear-Cherry Crisp with Lemon Cream
Filling:
10 firmly ripe pears, peeled, cored, cut into 1/4" slices
1 c. dried tart cherries or any dried berries
2 1/2 TB fresh lemon juice
2 TB honey
2 ts lemon peel, finely grated
Topping:
5 TB unsalted butter, room temperature
3/4 c. flour
3/4 c. old-fashioned or quick-cooking oats
3/4 c. brown sugar
3/4 c. walnuts, coarsely chopped
1 ts. cinnamon
1 ts. ginger
1/2 ts. allspice
Lemon Honey Cream:
1 c. whipping cream
3 ts. fresh lemon juice
3 TB honey
In a large bowl, combine filling ingredients and toss
to blend. Pour into 13x9x2" glass baking dish; set
aside.
Preheat oven to 375 degrees.
Topping: In a medium bowl, cut butter into flour
until mixture resembles coarse meal. Add remaining
ingredients and mix until crumbly.
Sprinkle topping evenly over filling; press down
lightly.
Bake @ 375 about 40 minutes until pears are soft &
topping is golden. Serve with Lemon Honey Cream.
Lemon Honey Cream: Whisk whipping cream and lemon
juice in bowl until slightly thickened; stir in honey.
Serves 6-8