Crispin Pear Toddy Recipes

BARTLETT PEAR CRISP

Steps:

• Combine all ingredients, except the butter, and place into a well buttered casserole dish
• Dot teaspoons of butter on top
• Preheat oven to 350ºF, lining oven with foil, or place a cookie sheet with parchment under the wrack to catch any boiled over bits if your dish isn't deep enough
• Combine flour, sugar, rolled oats and butter. Mix well with fork or fingers and sprinkle over pear slices, leaving cracks for steam to escape (do not press crumbs into slices)
• Bake at 350ºF until golden brown, about 45 - 55 minutes
• Serve warm with vanilla bean ice cream and a sprig of fresh mint from your garden (extra delish with the mint!

CRISPIN PEAR TODDY

Steps:

• In medium saucepan mix Crispin, honey and 1 tsp nutmeg and heat until boil.
• While heating cider, in large mixing bowl whip heavy cream, nutmeg and brown sugar until stiff peaks form.
• Turn off heat under cider mix when it begins to boil.
• Pour into coffee mugs and top with whip cream and garnish with nutmeg sprinkles

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.