October Bead Night

JaneAnne P hosted October's bead night, and served the following dessert:

Pear Crisp
adapted from Cook's Illustrated, September/October 2007

3/4 C coarsely chopped almonds
1/2 C flour
1/4 C packed light brown sugar
4 T sugar
1/4 t cinnamon
1/8 t nutmeg
salt
5 T unsalted butter, melted and cooled
1 t cornstarch
2 t fresh lemon juice
3 lb ripe but firm Bartlett pears

1. Adjust oven rack to lower-middle position and heat to 425 degrees. Process nuts, flour, brown sugar, 2 T granulated sugar, cinnamon, nutmeg, and 1/8 t salt in food processor until nuts are finely chopped. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, pausing halfway through to scrape down sides of workbowl. Set aside.

2. Whisk remaining 2 T sugar, cornstarch, lemon juice, and pinch of salt together in a large bowl. Peel pears, then quarter and core, and cut each quarter into 8 pieces. Gently toss with sugar mixture and transfer to 8-inch square baking dish.

3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27-32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

The pear crisp was topped with Dulce de Leche Ice Cream, and served with ganache-filled almond macaroons on the side.