Pear Pecan Crisp With Lemon Sauce Recipes

PEAR-PECAN CRISP WITH LEMON SAUCE

Steps:

• Place pears in a greased 8-in. cast-iron skillet or 8-in. square baking dish; sprinkle with sugar. In a small bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pears. Bake at 350° for 30-35 minutes or until bubbly., Meanwhile, in a small saucepan, combine the sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the butter, lemon juice and zest. Serve with warm pear crisp.

GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM

Steps:

• Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
• In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.

PEAR CRISP WITH LEMON SAUCE

Steps:

• In a 2-quart baking dish, mix together pears, 1 tablespoon sugar, and 1/4 teaspoon lemon peel; toss to mix.
• In a bowl, combine oats, brown sugar, flour, cardamon, and 1/4 teaspoon lemon peel.
• Using a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs.
• Stir in almonds.
• Sprinkle topping over fruit.
• Bake at 375 for 30-35 minutes or until fruit is tender and topping begins to brown.
• Cool slightly on a wire rack.
• In a small sauepan, combine 1/4 cup sugar and cornstarch.
• Stir in water until combined.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir for 2 more minutes; remove from heat.
• Beat egg yolk in a small bowl; add a little of the hot mixture to the egg yolk and stir.
• Return all egg yolk mixture to saucepan.
• Cook and stir over low heat until nearly bubbly.
• Cook and stir one minute longer.
• Remove from heat.
• Stir in 1 tablespoon butter, lemon juice, and the remaining 1/4 teaspoon lemon peel.
• Serve crisp with warm sauce.