Pear Pecan Crisp With Lemon Sauce Recipes

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.

Steps:

• In a large bowl, combine 2 tablespoons flour, sugar and 1/4 teaspoon of lemon peel. Add pears; gently toss to coat. Transfer to a greased 8-in. square baking dish. Combine the oats, brown sugar, cardamon and remaining flour and lemon peel; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over pears. Bake at 375 F. for 35-40 minutes or until pears are tender and topping is golden brown. For lemon sauce, combine sugar and corn starch in a saucepan. Gradually stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. 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 over medium heat. Cook and stir 1 minute longer. Remove from the heat; stir in butter, lemon juice and peel. Serve with warm pear crisp. Yield: 9 servings. See other good recipes at: www.havefunbaking.com And also check out: www.lovetobakeandcook.blogspot.com

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.

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch-square baking dish.
• Spread the pecan pieces on a baking sheet and toast in the oven for six to eight minutes. Combine the toasted pecans with a cup of flour, the brown sugar, salt and cinnamon. Rub the pieces of butter in with your fingertips to make a crumbly mixture. Refrigerate.
• Toss the pears with a tablespoon of flour and the granulated sugar. Spread in the baking dish and sprinkle evenly with the topping.
• Bake one hour until brown, bubbly and crisp. Serve while still warm with ice cream or whipped cream.

Steps:

• Make lemon sauce ahead of time: Dissolve arrowroot in a little milk; place in a saucepan with rest of milk and cinnamon stick.
• Stir and cook over low heat, stirring, until slightly thickened.
• Stir in lemon peel, lemon juice and 1/4 cup of the honey.
• Remove from heat, remove and discard cinnamon stick, cover and place in refrigerator to chill.
• Preheat oven to 350°F.
• Halve and core pears; place in a glass baking dish.
• In a small saucepan, bring 1/4 cup honey, water and cloves just to boiling point, but do not boil; pour over pears.
• Bake until pears are fork-tender (time for this varies considerably depending on firmness of pears--really hard ones can take as much as an hour).
• Remove and discard whole cloves.
• Serve warm with chilled lemon sauce.