Pear Crisp With Spiced Tequila Caramel
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
45
Sourness
32
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Ground Cinnamon2 cups
All-Purpose Flour1 cup
Rolled Oat1.5 cups
Brown Sugar (packed)1 tsp
Kosher Salt1 cup
Pecan (chopped)2 cups
Granulated Sugar1 cup
Half-And-HalfDirections:
1
Preheat the oven to 350 degrees F
2
In a large glass baking dish (preferably 8 by 11-inches), add the sliced pears, the cinnamon and juice of 1 orange
3
Toss to combine and set aside
4
In a large bowl, combine the orange zest, flour, oats, sugar, butter, salt, and pecans
5
Using a pastry cutter, 2 knives or, your hands, mix the ingredients until they resemble crumbly peas
6
Sprinkle the mixture over the pears and bake for 35 to 45 minutes or until the pears are al dente and the crisp is golden brown
7
While the crisp is baking, prepare the caramel
8
In a heavy-bottomed saucepan over medium-high heat, combine the sugar, tequila, cinnamon, orange zest and orange juice
9
Bring to a boil, stirring constantly until golden brown, about 10 to 15 minutes
10
Remove the pot from the heat and slowly add the half-and-half or cream
11
The mixture will boil up as the cool dairy meets the hot sugar, so hold the pot away from you and take care not to add too much cold liquid at once
12
Keep the caramel warm over low heat until ready to serve
13
To serve, spoon the warm crisp onto serving plates and top with several tablespoons of the caramel
14
Remaining caramel can be brought to the table for guests who might enjoy a little extra or stored in the refrigerator for up to 2 weeks