Agriculture Reference
In-Depth Information
Peel the pears and cut them in half lengthwise; then use a melon bailer to scoop out the
cores and stems. Cut the pears into neat 1/2-inch dice. You should have 31/2 to 4 cups.
Place the diced pears in a large bowl and add the honey and lemon juice. Drain the raisins
and add them to the bowl. Fold together gently to avoid breaking up the pears.
Spoon the pears into the prepared ramekins, filling them all the way to the top. (The filling
will settle some during baking.) Scatter 1 heaping tablespoon of the topping over the pears.
Do not pat firm - left a little loose, it will make a crisper crust.
Bake until the top is evenly browned, about 1 hour. Let cool slightly.
Meanwhile, whip the cream until it forms soft peaks. Beat in the remaining 1 teaspoon
sugar and just enough bourbon to give the cream a faint flavor.
To serve, top each crisp with a small dollop of whipped cream and pass the rest of the
cream at the table.
