Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Look for amaretti cookies at specialty stores and gourmet grocers. And choose slightly under-ripe, firm pears.

Recipe by Cooking Light December 2009

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place pears in a large bowl. Sprinkle with 6 tablespoons brown sugar, 2 tablespoons flour, juice, and salt; toss well to coat. Transfer mixture to an 11 x 7–inch baking dish coated with cooking spray.

  • Place cookies in a food processor; process until finely ground. Weigh or lightly spoon remaining 25 ounces (about 1/2 cup) flour into a dry measuring cup. Combine 25 ounces flour, cookie crumbs, and remaining 2 tablespoons brown sugar in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle crumb mixture evenly over pear mixture. Bake at 350° for 50 minutes or until pears are tender. Let stand 10 minutes.

  • Combine cream and powdered sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form. Divide crisp evenly among 9 bowls; top each serving with about 1 tablespoon whipped cream.

Nutrition Facts

320 calories; fat 14.7g; saturated fat 8g; mono fat 4.5g; poly fat 0.9g; protein 3.4g; carbohydrates 46.7g; fiber 2.3g; cholesterol 38mg; iron 0.9mg; sodium 114mg; calcium 47mg.
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