Notes: You can make this gratin up to 1 day ahead; cool, cover, and chill. Reheat, uncovered, in a 350° oven until warm, about 15 minutes.
1 1/2 pounds Golden Delicious apples
1 1/2 pounds firm-ripe Bartlett or Comice pears
1 lemon (about 6 oz.), rinsed
1/2 cup sugar
1/4 cup dried currants
2 tablespoons rum (optional)
5 to 6 ounces anise or almond biscotti or shortbread cookies
1 tablespoon melted butter
1 teaspoon ground cinnamon
2/3 cup whipping cream
Vanilla ice cream or slightly sweetened softly whipped cream
How to Make It
Peel and core apples and pears. Cut fruit lengthwise into about 1/2-inch-thick wedges; place in a large bowl.
Grate peel (yellow part only) from lemon, then ream juice. Add peel and juice to apples and pears, along with sugar, currants, and rum; mix gently. Pour into a shallow 2- to 2 1/2-quart baking dish.
Place biscotti in a 1-quart zip-lock plastic bag and crush lightly with a rolling pin to make 1 1/2 cups coarse crumbs; pour into a small bowl. Add butter and cinnamon and mix. Sprinkle crumb mixture evenly over fruit. Pour cream evenly over topping.
Bake in a 375° regular or convection oven until fruit is tender when pierced and crumb topping is browned, 30 to 40 minutes. Let gratin cool at least 10 minutes; serve warm or cool. Scoop onto plates or bowls and top with ice cream.