Pears & Cooks Illustrated

This was one my first blogs.  But it's cooking season again, so I decided to dust it off and republish. 

We subscribe to the Cooks Illustrated website. My Pear Crisp 
came from the members’ only section. My daughter also made another Pear Crisp from the site so I am going to list both recipes. Her's had an Oat topping and mine had the nut topping. I like this web site.  Not only can I read the monthly magazine from this site but there are videos, equipment reviews and more. When I want a never fail and well researched recipe, this is where I go. 

Lately, some recipes are blocked unless you want to upgrade your membership. I don't like this and limit myself to dishes that are included with the regular membership.

I served frozen yogurt with my Crisp. That added to the "yum" factor. Michael says that our tree is a Bartlett. I think I remember reading that CI liked them the best in cooking.

Pear Crisp

Serves 6. Published September 1, 2007.

The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream.

Ingredients

3/4	cup coarsely chopped nuts (3 ounces), see note above-I used Almonds
1/2	cup unbleached all-purpose flour (2 1/2 ounces)
1/4	cup packed light brown sugar (1 3/4 ounces)
4	tablespoons granulated sugar
1/4	teaspoon ground cinnamon
1/8	teaspoon ground nutmeg
	Table salt
5	tablespoons unsalted butter , melted and cooled
1	teaspoon cornstarch
2	teaspoons fresh lemon juice from 1 lemon
3	pounds ripe but firm pears (6-7 medium), see note above

Instructions

1. 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit.
2. 2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish.
3. 3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

This is the recipe that Michelle used. I have not talked with her to see how she liked it.

Pear Crisp With Oat Topping

Serves 6. Published September 1, 2007.

The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream.

Ingredients

1/2	cup coarsely chopped nuts , see note above
1/2	cup unbleached all-purpose flour (2 1/2 ounces)
1/4	cup packed light brown sugar (1 3/4 ounces)
4	tablespoons granulated sugar
1/4	teaspoon ground cinnamon
1/8	teaspoon ground nutmeg
	Table salt
6	tablespoons unsalted butter , melted and cooled
1/2	cup old-fashioned oats
1	teaspoon cornstarch
2	teaspoons fresh lemon juice from 1 lemon
3	pounds ripe but firm pears (6-7 medium), see note above

Instructions

1. 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Add oats to food processor and process until evenly incorporated, about three 1-second pulses. Set aside while preparing fruit.
2. 2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish.
3. 3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.