Oven: 350 degrees
Bake: 35 - 40 minutes
2 pounds pears – (6-7 cups) best varieties are Bosc or Anjou
Zest of 1 small lemon
3/4 c. packed brown sugar (150 grams or 5 1/3 ounces)
1/2 c. soft white flour (70 grams or about 2 1/2 ounces)
1/2 c. regular or thick oats not the instant ones (45 grams or 1 1/2 oz)
1/4 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 c. unsalted butter, cold (75 grams, about 2 2/3 ounces or 5 tablespoons)
- Grease your pan, then peel and slice the pears distribute them evenly into the pan and sprinkle the zest of the lemon over the slices.
- In bowl of your mixer, combine the brown sugar, flour, oats, salt, cinnamon and nutmeg. Mix until combined
- Cut up the butter into pieces and add to the mixture, mix until all the dry ingredients are moistened.
- Spread evenly on top of the sliced pears in the pan.
- Bake at 350 degrees or until the pears are tender. If it gets too brown cover with foil until done.
While the crisp is cooking make the sauce
3/4 cup granulated sugar (150 grams or 5 1/3 ounces)
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup + 2 tablespoon water
2 egg yolks, whisked
1/4 cup Bourbon
1 tablespoon butter
2 tablespoons lemon juice
2 tablespoons heavy cream
1 teaspoon cinnamon
- On the stove in a medium sauce pan, whisk together the sugar, cornstarch and salt.
- Add the water and whisk until it is combined. Heat on medium until it simmers and thickens. Remove from the heat.
- In a small bowl whisk the 2 egg yolks, and add about half of the cornstarch mixture. This is called tempering the eggs.
- Add the egg mixture back into the pan on the stove and stir until it thickens. Add the remaining ingredients and stir gently. Cool to lukewarm.
- Serve on top of the warm pear crisp.
This sauce can be made ahead of time and stored in the fridge.