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 Crisp


Recipe adapted from www. Epicurious.com which used dried tart cherries. I have also used a combination of apples and pears with good results.

Topping
3/4 cup all purpose flour
6 tablespoons (packed) golden brown sugar
1/4 cup pecans, ground in processor
1 teaspoon ground cinnamon
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract

Custard
2 large eggs
1 cup crème fraîche
1 teaspoon vanilla extract
1 tablespoon all purpose flour

Filling
3 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 juice
1/3 cup all purpose flour
1/2 cup baker's sugar (superfine sugar) or regular sugar
2 1/2 teaspoons finely grated lemon peel

French vanilla ice cream

For 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 Appétit
Time For Dessert
March 2006
Diane Rossen Worthington

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