How about a dessert? I don’t make desserts too often, mostly because they will just be sitting there on my counter waiting to be eaten after every lunch and dinner, and that’s just not sustainable. But this was a special treat for Downtown Abbey night with my girl Anna, and it was worth it! I’ve been a big fan of pear lately — I eat it all the time — and this combines pear with tangy cranberries and a sweet, buttery crumble. No-brainer. With vanilla ice cream, obvi. Another Tyler Florence recipe — can’t get enough.
- If it’s not around Thanksgiving, you can still find fresh cranberries in the frozen section.
- Substitute ice cream for the whipped cream.
- When reheating, warm slightly in the microwave so the ice cream gets nice and melty when you scoop it on.
- Might try adding some rolled oats next time for a bit more crunch.
- 4 Bartlett pears
- 2 tablespoons vanilla extract
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 cups cranberries
- 1/2 cup whipping cream, beaten to soft peaks
- Unsalted butter, at room temperature, granulated and sugar, for the baking dish
Preheat the oven to 350 degrees F.
Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.
In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.