Cafe Juanitas Pear Crisp With Vanilla Butter Recipes

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CAFE JUANITA’S PEAR CRISP WITH VANILLA BROWN BUTTER



CAFE JUANITA’S PEAR CRISP WITH VANILLA BROWN BUTTER image

Categories     Dessert     Bake

Yield 6

Number Of Ingredients 17

Equipment: 6 (8 oz. ) gratin dishes or shallow ramekins
For Topping:
1 1/2 c. all purpose flour
1/3 c. whole almonds with skin, unsalted
1/4 c. packed brown sugar
1/2 tsp. cinnamon
2 tbsp. granulated sugar
1 stick unsalted butter, melted and cooled
1/2 tsp. salt
For Filling:
1 vanilla bean, split lengthwise
1/2 stick unsalted butter
1/4 c. packed brown sugar
2 tbsp. granulated sugar
1 tbsp. all purpose flour
3 lb. D'anjou or Bartlett pear (6 med. size), peeled and coarsely chopped
2 tbsp. pear brandy (DO NOT LEAVE THIS OUT)

Steps:

  • Make topping: In a food processor or blender, pulse together flour, almonds, brown sugar, and salt until the nuts are finely chopped. Add the melted butter slowly and pulse mixture until blended. Place mixture in a shallow baking pan, and spread out evenly. Cool for at least 1 hour, or up to 2 days. Make filling and bake crisps: Preheat oven to 425 degrees and place a rack in the middle of the oven. Scrape seeds from the inside of the vanilla bean (with the back of your knife) into a small sauce pan. Add the pod, and butter and cook over medium-low heat, swirling the pan occasionally, until the butter is slightly browned and fragrant, about 5 minutes. While the butter is browning (make sure to keep checking on it), stir together the brown sugar, granulated sugar, flour and a pinch of kosher salt in a large bowl. Add in the pears and the pear brandy and toss to combine. From the brown butter, remove the vanilla pod carefully, and toss the butter with the pear mixture. Spoon the filling into the 6 ramekins, evenly. Spoon the cooled topping over the pear mixture, mounding slightly in the center. Place on a baking sheet and cook for 40-45 minutes, rotating the crisps once, until golden brown and bubbling. Let cool. Serve with vanilla ice cream, or just by itself! *You can assemble these one day in advance and refrigerate them. Bring them to room temperature before baking.

PEAR CRISPS WITH VANILLA BROWN BUTTER



Pear Crisps with Vanilla Brown Butter image

Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.

Provided by Holly Smith

Categories     Fruit     Nut     Dessert     Bake     Pear     Tree Nut     Almond     Fall     Winter     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 15

For topping
1 1/2 cups all-purpose flour
1 cup whole almonds with skin
1/4 cup packed light brown sugar
1/4 teaspoon salt
3/4 stick unsalted butter, melted and cooled
For filling
1 vanilla bean, split lengthwise
1/2 stick unsalted butter
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
3 lb firm-ripe Anjou or Bartlett pears (about 6), peeled and coarsely chopped
2 tablespoons pear brandy or eau-de-vie
Equipment: 6 (8-ounce) gratin dishes or shallow ramekins

Steps:

  • Make topping:
  • Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
  • Make filling and bake crisps:
  • Preheat oven to 425°F with rack in middle.
  • Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
  • While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
  • Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.

CAFE JUANITA’S PEAR CRISP WITH VANILLA BUTTER



CAFE JUANITA’S PEAR CRISP WITH VANILLA BUTTER image

Number Of Ingredients 20

Prep time:
Inactive Prep time: 1 hour
Cook time: 55 minutes (40-45 minutes baking, 10 for the brown butter)
Equipment: 6 (8 oz. ) gratin dishes or shallow ramekins
For Topping:
1 1/2 c. all purpose flour
1/3 c. whole almonds with skin, unsalted
1/4 c. packed brown sugar
1/2 tsp. cinnamon
2 tbsp. granulated sugar
1 stick unsalted butter, melted and cooled
1/2 tsp. salt
For Filling:
1 vanilla bean, split lengthwise
1/2 stick unsalted butter
1/4 c. packed brown sugar
2 tbsp. granulated sugar
1 tbsp. all purpose flour
3 lb. D'anjou or Bartlett pear (6 med. size), peeled and coarsely chopped
2 tbsp. pear brandy (DO NOT LEAVE THIS OUT)

Steps:

  • Make topping: In a food processor or blender, pulse together flour, almonds, brown sugar, and salt until the nuts are finely chopped. Add the melted butter slowly and pulse mixture until blended. Place mixture in a shallow baking pan, and spread out evenly. Cool for at least 1 hour, or up to 2 days. Make filling and bake crisps: Preheat oven to 425 degrees and place a rack in the middle of the oven. Scrape seeds from the inside of the vanilla bean (with the back of your knife) into a small sauce pan. Add the pod, and butter and cook over medium-low heat, swirling the pan occasionally, until the butter is slightly browned and fragrant, about 5 minutes. While the butter is browning (make sure to keep checking on it), stir together the brown sugar, granulated sugar, flour and a pinch of kosher salt in a large bowl. Add in the pears and the pear brandy and toss to combine. From the brown butter, remove the vanilla pod carefully, and toss the butter with the pear mixture. Spoon the filling into the 6 ramekins, evenly. Spoon the cooled topping over the pear mixture, mounding slightly in the center. Place on a baking sheet and cook for 40-45 minutes, rotating the crisps once, until golden brown and bubbling. Let cool. Serve with vanilla ice cream, or just by itself! *You can assemble these one day in advance and refrigerate them. Bring them to room temperature before baking.

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