www.chicagotribune.com/features/food/foodanddrink/sns-fdrecipe-wk2,0,7190992.story <o:p></o:p>

chicagotribune.com<o:p></o:p>

Recipe of the week<o:p></o:p>

Asian pear crisp with almond topping<o:p></o:p>

By Russ Parsons<o:p></o:p>

<st1:City><st1:place>Los Angeles</st1:place></st1:City> Times Staff Writer<o:p></o:p>

language=JavaScript src="http://ad.doubleclick.net/adj/trb.chicagotribune/feature/food/fooddrink;tk=11268;tk=12525;ptype=ps;slug=sns-fdrecipe-wk2;rg=ur;ref=chicagotribunecom;pos=1;dcopt=ist;sz=300x250;tile=1;ord=79656947?" type=text/javascript> </SCRIPT> language=JavaScript1.1 src="http://ad.doubleclick.net/adj/N553.centro/B2483716.3;abr=!ie;sz=300x250;ord=[timestamp]?"> </SCRIPT> <v:shapetype id=_x0000_t75 stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" o:preferrelative="t" o:spt="75" coordsize="21600,21600"><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><v:path o:connecttype="rect" gradientshapeok="t" o:extrusionok="f"></v:path><o:lock aspectratio="t" v:ext="edit"></o:lock></v:shapetype><v:shape id=_x0000_i1027 style="WIDTH: 0.75pt; HEIGHT: 0.75pt" type="#_x0000_t75" o:button="t" href="http://ad.doubleclick.net/jump/N553.centro/B2483716.3;abr=!ie4;abr=!ie5;sz=300x250;ord=%5btimestamp%5d?" alt="Click Here"><v:imagedata o:href="http://ad.doubleclick.net/ad/N553.centro/B2483716.3;abr=!ie4;abr=!ie5;sz=300x250;ord=%5btimestamp%5d?" src="file:///C:\DOCUME~1\Carole\LOCALS~1\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape><o:p></o:p>

Asian pear crisp with almond topping

Total time: 1 hour, 35 minutes
Servings: 6

Note: The slivered almonds should be as fresh as possible; Trader Joe's is a good source.

Ingredients

Butter
1/3 cup raisins
1/4 cup Bourbon
2 Tbsp. slivered almonds
1/4 cup flour
2 Tbsps. plus 1 tsp. sugar, divided
1/4 tsp. salt
1/4 cup ( 1/2 stick) chilled butter
3 Asian pears (about 1 1/2 to 1 3/4 pounds total)
2 Tbsps. honey
1 Tbsp. lemon juice
1/3 cup whipping cream

1. Heat the oven to 350 degrees. Generously butter 6 (one-half cup) ramekins or baking cups. Place the raisins in a small bowl and cover them with the Bourbon until they soften slightly, about 30 minutes. Place the almonds on a baking sheet and toast in the oven until they are fragrant and have darkened slightly, about 3 to 4 minutes.

2. To prepare the topping, combine the almonds, flour, 2 Tbsps. sugar and the salt in the work bowl of a food processor. Pulse 2 or 3 times to chop the almonds coarsely; you don't want them finely ground.

3. Cut the cold butter into cubes and scatter over the dry ingredients. Pulse until the butter is cut up into small clumps, about the size of peas. Do not over-process. Set aside.

4. Peel the pears and cut them in half lengthwise. Use a melon baller to scoop out the core and stem. Cut the pears in neat one-half-inch dice. You should have about 3 1/2 to 4 cups.

5. Place the diced pears in a large bowl and gently toss with the honey and lemon juice. Drain the raisins and add them to the bowl, reserving the Bourbon. Fold together gently to avoid breaking up the pears.

6. Spoon the pears into the prepared ramekins, filling all the way to the top (the filling will settle some during baking). Divide the topping and spoon evenly on top of the pears. Do not pat firm -- left a little loose it will make a crisper crust.

7. Bake until the top is evenly browned, about 1 hour. Cool slightly before serving.

8. While the baked crisps are cooling, whip the cream to form soft peaks. Beat in the remaining teaspoon of sugar and one-half teaspoon of the reserved Bourbon, discarding the rest.

9. Top each crisp with a small dollop of whipped cream and pass the rest of the cream at the table.

Each serving: 270 calories; 2 grams protein; 35 grams carbohydrates; 5 grams fiber; 14 grams fat; 8 grams saturated fat; 38 mg. cholesterol; 104 mg. sodium.<o:p></o:p>