Agriculture Reference
In-Depth Information
Place the tart pan on the heated baking sheet and bake until the almond mixture is puffed
and golden and the pears are tender, 30 to 35 minutes. Serve at room temperature.
Asian Pear Crisp with Walnut Topping
When cooked, Asian pears have a firmer texture than Western pears and a pro-
nounced honeyed flavor, which is irresistible when paired with the smoky taste of
bourbon.
6 SERVINGS
Heat the oven to 350 degrees. Generously butter six Ys-cup ramekins or baking cups.
Place the raisins in a small bowl and add the bourbon. Let sit until the raisins soften
slightly, about 30 minutes. Place the walnut pieces on a baking sheet and toast in the oven,
stirring occasionally, until they are fragrant and have darkened slightly, about 15 minutes.
For the topping, combine the toasted walnuts, flour, sugar and salt in a food processor.
Pulse 2 or 3 times to chop the walnuts coarsely; you don't want them finely ground. Scatter
the butter over the dry ingredients. Pulse until the butter is in small clumps about the size
of peas. Do not overprocess. Set aside.
