This Asian Pear Crisp is perfect for welcoming in the autumn weather after a long hot summer, with some unusual spice notes instead of the expected cinnamon. The recipe calls for Sweet Honey Wine Vinegar for an extra layer of flavor; other types of sweet wine vinegar would probably work well too.
Firm pears like Boscs would work well in this recipe if you can’t get your hands on Asian pears. Unlike other pears, these remain firm even when ripe, so ripeness is judged by scent.
- 2-3 lbs Asian pears (about 6-7 large ones) (Anjou, Bosc, or Comice pears would also work)
- 1 Tbsp. Honey Wine vinegar or apple cider vinegar
- 3/4 cup brown sugar, divided
- 1/4 tsp. garam masala
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. salt
- 1 cup flour (wheat and/or white)
- 6 Tbsp. butter, cut into small pieces
- Chocolate ice cream, for serving
- Preheat oven to 375.
- Quarter and core pears. (peel and chop if desired)
- Put pears in a 2-quart baking dish and toss with vinegar.
- Add 1/4 cup brown sugar, spices, and salt to pears and toss to combine. Set aside.
- In a medium bowl, mix flours and remaining 1/2 cup brown sugar. Cut in the butter with a pastry cutter (or a fork) or pulse in a food processor for a few seconds until combined.
- Spread flour/sugar/butter mixture over pears.
- Bake about 40 minutes, until center is bubbly and top is nicely browned. Let set ten minutes before serving. Serve warm with ice cream.