Apple, Pear And Cranberry Crisp With Toffee Pecans And Cinnamon Ice Cream
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
57
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.75 cups
All-Purpose Flour1 cup
Granulated Sugar2.5 cups
Brown Sugar1.75 cups
Rolled Oat (old-fashioned)1 cup
Pecan2 tbsps
Unsalted Butter1 cup
Cornstarch1 tbsp
Vanilla Extract1 tbsp
Ground Cinnamon1 tsp
Ground Ginger2.25 cups
Heavy Cream1 cup
Whole Milk5 large
Egg YolkDirections:
1
Special equipment: Six 2- to 4-ounce ramekins Six 6-ounce brulee dishes For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt
2
Add the cubed cold butter and mix until crumbly
3
Chill until ready to use
4
Store leftover topping in the freezer
5
For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl
6
Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger
7
Add the cranberry sauce and toss until thoroughly combined For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes
8
Spread on a half-sheet pan and leave until cooled
9
For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils
10
Remove from the heat and allow the mixture to steep for about 20 minutes
11
Remove and discard the cinnamon sticks
12
Reheat the cream mixture
13
Whisk together the egg yolks
14
Then slowly whisk the cream mixture into the egg yolks by the ladleful
15
Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes
16
Strain the mixture and divide among six 2- to 4-ounce small ramekins
17
To assemble the crisp: Preheat the oven to 325 degrees F
18
Grease six 6-ounce brulee dishes with butter
19
Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them
20
Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes
21
Let cool until just warm, 20 to 30 minutes
22
Top with the toffee pecans and serve with the cinnamon creme anglaise