Chablis Pear Crisp
A fast and easy dessert with mellow fall flavors and a touch of wine.
Servings: 6
Ingredients
- The Pears
- 1 cup of Chablis [can use another dry-ish white wine or apple juice]
- 3 tablespoons light brown sugar
- 3 large pears peeled, cored and cut into slices
- Candied ginger enough for 2 tablespoons when diced
- 1 tablespoon granulated sugar
- The Topping
- 1/2 cup quick cooking oats
- 1/2 cup all purpose flour
- 1/3 cup light brown sugar
- 4 tablespoons cold butter, cut in small cubes
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 375°, and lightly oil an approximately 2 quart shallow baking dish baking dish, or a deep pie dish.
- Place 1 cup chablis in a small saucepan, and stir in the 3 tablespoons light brown sugar. Bring to a light boil, and simmer until it is reduced by about half. Pour into a flat baking dish approximately 2 quarts. A deep pie dish will also work.
- Arrange the peeled and sliced pears over the wine.
- Place the candied ginger on a cutting board, sprinkle on the 1 tablespoon granulated sugar [prevents sticking], and dice into about 1/4 inch pieces. My candied ginger comes in slices, and it takes about 4 8lices to make 2 heaping tablespoons. Distribute chopped ginger over pears.
- In a medium bowl, combine the remaining ingredients, and using a pastry cutter or two knives, cut together until it forms a crumbly mixture. Sprinkle over the pears.
- Place baking dish in oven and bake for 30 to 35 minutes, until the pears are quite soft and jammy, and the topping is nicely browned. It should be bubbly around the edges. Remove to cooling rack.
- Serve warm or room temperature, topped with whipped cream or Vanilla Ice Cream.
Notes
Should be refrigerated to store and can be reheated, uncovered.