I actually followed a recipe. Well, I mostly followed a recipe. Trust me, this is big news.
We have an Asian pear tree, which has given us a few pears over the last couple of years. I had never even heard of an Asian pear before my father-in-law planted this one, so I didn’t quite know what to expect from this odd little fruit. Turns out, they look like an apple with pear skin, and taste like a pear with apple texture. And they’re delicious.
For some reason, our tree turned into a major overachiever this year. We gave away a few containers of pears today, and my husband estimates there’s still at least 700 pears left. I see a lot of pear recipes in our future and maybe a pear-ding-dong-dash or two.
My friend mentioned she might make a pear crisp with some of them tonight, which got me thinking. It’s been a while since I’ve made a crisp, and I’m not sure I’ve ever made one with pears, so I started searching for some help.
Many thanks to the Pioneer Woman for sharing her recipe for Pear Crisp with Vanilla Ice Cream. Since it took me about an hour and a half to peel and chop those little pears, the ice cream wasn’t happening, but I did tackle the crisp. This is her beautiful photo.
I only changed a couple of things in making this, mostly due to a lack of ingredients and my unwillingness to drive to the store. I obviously replaced the regular pears with Asian pears, and I used toasted pumpkin seeds instead of pecans.
I also ended up cooking it about 20 – 25 minutes longer than the recipe called for. At the time indicated, my filling hadn’t even started to bubble.
My filling never did thicken, I think because the topping didn’t really blend with the pears at all, but just sat on top. Next time, I would mix some flour with the pears.
The flavor, however, is fantastic. In spite of its watery consistency, I don’t think this will make it past tomorrow.
Anyone have any great pear recipes to share?