August 4, 2006, Newsletter Issue #114: Pear Crisp with Lemon Sauce

Tip of the Week

Cardamom and Lemon add an exotic touch to this comforting Pear Crisp.

5 Cups sliced peeled baking pears (such as Bosc)
1 Tablespoon sugar
1/4 Teaspoon grated lemon peel
TOPPING
2/3 Cup old-fashioned rolled oats
1/3 Cup all pupose flour
1/3 Cup firmly packed brown sugar
1/4 Teaspoon cardamom
1/4 Teaspoon grated lemon peel
1/4 Cup butter, softened
1/3 Cup sliced almonds
LEMON SAUCE
1/4 Cup sugar
2 Teaspoons cornstarch
1/2 Cup water
1 egg yolk, beaten
1 Tablespoon butter
1/4 Teaspoon grated lemon peel
1 Tablespoon lemon juice

Heat oven to 375F. In 8-inch square (2-quart) baking dish, combine pears, 1 tablespoon sugar and 1/4 teaspoon lemon peel; toss to mix.

In small bowl, combine oats, flour, brown sugar, cardamom and 1/4 teaspoon lemon peel; mix well. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in almonds Sprinkle topping over fruit.

Bake at 375F for 30 to 35 minutes or until pears are tender and topping begins to brown.

Meanwhile, to make sauce, in small saucepan, combine 1/4 cup sugar and cornstarch; mix well. Stir in water; cook and stir over medium heat until bubbly and thickened. Cook an additional 2 minutes, stirring frequently.

Remove saucepan from heat; stir a small amount of hot mixture into beaten egg yolk.

Return mixture to saucepan; cook and stir over low heat until bubbly. Cook and stir an additional minute. Remove saucepan from heat; stir in 1 tablespoon lemon peel and lemon juice.

Serve pear crisp warm with warm lemon sauce.

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