Pear And Golden Raisin Crisp

Recipe Ingredients

		Topping
1 1/4 cups	78g / 2.8oz	All-purpose flour
1 tablespoon	15ml	Sugar
1/2 cup	80g / 2.8oz	Packed light-brown sugar
6 tablespoons	90ml	Unsalted butter - cut 1/2" cubes
3/4 cup	69g / 2.4oz	Sliced unpeeled almonds
1/2 teaspoon	2.5ml	Ground cinnamon
		Fruit
3/4 cup	148g / 5.2oz	Sugar
2 1/2 tablespoons	37ml	Tapioca
6 tablespoons	90ml	Ripe pears - (abt 3 lbs) - sliced (medium)
1 cup	160g / 5.6oz	Golden raisins
		Crema - see * Note

Recipe Instructions

* Note: See the "Crema" recipe which is included in this collection.

In a large mixing bowl, cut together the topping ingredients with 2 knives until they are well combined and crumbly. Be sure the butter is evenly distributed in the mixture. If desired, freeze for up to 3 months, or use immediately.

Preheat the oven to 400 degrees.

In another large mixing bowl, combine the sugar and the tapioca and toss until evenly mixed. Add the pears and toss until they are evenly coated with the mixture. Mix in the raisins. Turn the fruit mixture into a 10- by 2-inch deep round baking dish, preferably glass. Sprinkle the crumb mixture evenly over the top and bake the crisp for 15 minutes, then turn the oven down to 375 degrees. Bake for 15 to 20 minutes more, or until the topping is golden. Cool on a rack for 10 minutes, then serve warm, accompanied by a dollop of Crema, if desired.

This recipe yields 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6224 broadcast 03-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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