Cafe Juanitas Pear Crisp With Vanilla Brown Butter Recipes

PEAR CRISPS WITH VANILLA BROWN BUTTER

Steps:

• Make topping:
• Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
• Make filling and bake crisps:
• Preheat oven to 425°F with rack in middle.
• Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
• While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
• Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.

BROWNED BUTTER PEAR CRISP RECIPE

Steps:

• Preheat oven to 375 degrees. Set aside an 8x8 square baking dish or a medium size gratin dish.
• In a large mixing bowl, toss the pears in the lemon juice. In a small mixing bowl whisk together the sugar, cornstarch, cinnamon and cardamom. Sprinkle over the pears and toss to coat, pour into the baking dish.
• In a medium size mixing bowl whisk together the flour, oats, brown sugar, salt, baking soda, baking powder and cinnamon; set aside.
• In a small saucepan set over medium heat, add the 4 tablespoons of butter. Heat until the butter foams then begins to brown and become speckled (about 3-5 minutes), whisking every so often. Pour into the bowl with the topping ingredients and mix until crumbles form. Sprinkle over the filling.
• Place in the oven and bake for 35-45 minutes or until pears are tender and topping is golden brown. Remove from the oven and allow to cool 20 minutes, serve warm.

PEAR FRUIT CRISP WITH VANILLA BROWN BUTTER

Steps:

• Almond & Brown Sugar Topping: Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add cooled butter and pulse just until combined.
• Chill in the fridge for at least 1 hour. This prevents the crumble from spreading during baking.
• Vanilla Brown Butter Pear Filling: Preheat oven to 425°F with rack in middle.
• Split the vanilla bean and scrape the seeds into a small heavy saucepan, then add the pod and butter and cook over medium-low heat, swirling the pan occasionally, until butter is browned and the aroma is nutty, about 4 minutes. Best to devote your attention to this step as browning butter can burn easily. You can extend the life of those expensive vanilla beans by not adding the pod to the butter. Instead, follow this simple recipe to make homemade vanilla sugar which is perfect for your coffee or baking.
• Stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss until pears are completely coated.
• Discard vanilla pod, then add butter to pear mixture and mix. Spoon filling into baking dish and sprinkle with topping, mounding it slightly in centers.
• Place baking dish on a baking sheet (this prevents spills) and bake 30 minutes, then rotate the baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more.
• Remove from oven and cool to warm or room temperature on a rack.
• Enjoy! Make-ahead instructions: The topping can made in advance, chilled and covered for up to two days. The crisps can be assembled (but not baked) 1 day ahead and chilled, covered. Bring them room temperature before baking.

PEAR CRISP RECIPE

Steps:

• Preheat oven to 375°.
• Combine pears (that is 6 cups after peeling, coring, and dicing) and lemon juice in a 2-quart baking dish; toss the pears to coat with the lemon juice.
• Combine sugar, cornstarch, and cinnamon in a separate bowl.
• Pour sugar mixture over pears in a baking dish, toss with a fork to coat.
• Combine all-purpose flour, cinnamon, and brown sugar in a separate bowl.
• Add 4 tablespoons of cold, diced butter to the brown sugar-flour mixture. Cut in butter until your mixture resembles coarse pebbles.
• Add ½ cup muesli (or granola) and ½ cup of chopped walnuts to flour mixture, stir in.
• Sprinkle flour mixture evenly over pear mixture in baking dish.
• Bake at 375° for 40-50 minutes or until pears are tender and topping is golden brown.
• Cool for 20 minutes on a wire rack.
• Serve warm or cold.
• Refrigerate leftovers.

VANILLA PEAR CRISP WITH CUSTARD SAUCE

Steps:

• Preheat oven to 350ºF. Pile pears into an 8x8" glass baking dish and toss with the brown sugar and vanilla. In a medium bowl, combine the topping ingredients using your fingers to squeeze it all together until no dry flour remains. Bake in centre of oven until filling is bubbling at the edges, about 50 minutes, tenting with aluminum foil if topping is browning too quickly.
• To make custard sauce, stir milk and sugar in a saucepan over medium heat. When bubbles start to form at the edges, slowly pour a stream of about 1/2 a cup into the beaten egg yolks, whisking constantly. Gradually whisk the yolk mixture into remaining hot milk and return to medium-low heat until it thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl set within an ice bath to cool a bit, then stir in vanilla extract. You can serve it warm or cold.

BROWN BUTTER PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
• Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

CAFE JUANITA’S PEAR CRISP WITH VANILLA BROWN BUTTER

Steps:

• Make topping: In a food processor or blender, pulse together flour, almonds, brown sugar, and salt until the nuts are finely chopped. Add the melted butter slowly and pulse mixture until blended. Place mixture in a shallow baking pan, and spread out evenly. Cool for at least 1 hour, or up to 2 days. Make filling and bake crisps: Preheat oven to 425 degrees and place a rack in the middle of the oven. Scrape seeds from the inside of the vanilla bean (with the back of your knife) into a small sauce pan. Add the pod, and butter and cook over medium-low heat, swirling the pan occasionally, until the butter is slightly browned and fragrant, about 5 minutes. While the butter is browning (make sure to keep checking on it), stir together the brown sugar, granulated sugar, flour and a pinch of kosher salt in a large bowl. Add in the pears and the pear brandy and toss to combine. From the brown butter, remove the vanilla pod carefully, and toss the butter with the pear mixture. Spoon the filling into the 6 ramekins, evenly. Spoon the cooled topping over the pear mixture, mounding slightly in the center. Place on a baking sheet and cook for 40-45 minutes, rotating the crisps once, until golden brown and bubbling. Let cool. Serve with vanilla ice cream, or just by itself! *You can assemble these one day in advance and refrigerate them. Bring them to room temperature before baking.