Pear Crisps With Vanilla Brown Butter Recipes

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PEAR CRISPS WITH VANILLA BROWN BUTTER



Pear Crisps with Vanilla Brown Butter image

Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.

Provided by Holly Smith

Categories     Fruit     Nut     Dessert     Bake     Pear     Tree Nut     Almond     Fall     Winter     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 15

For topping
1 1/2 cups all-purpose flour
1 cup whole almonds with skin
1/4 cup packed light brown sugar
1/4 teaspoon salt
3/4 stick unsalted butter, melted and cooled
For filling
1 vanilla bean, split lengthwise
1/2 stick unsalted butter
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
3 lb firm-ripe Anjou or Bartlett pears (about 6), peeled and coarsely chopped
2 tablespoons pear brandy or eau-de-vie
Equipment: 6 (8-ounce) gratin dishes or shallow ramekins

Steps:

  • Make topping:
  • Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
  • Make filling and bake crisps:
  • Preheat oven to 425°F with rack in middle.
  • Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
  • While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
  • Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.

PEAR FRUIT CRISP WITH VANILLA BROWN BUTTER



Pear Fruit Crisp with Vanilla Brown Butter image

A delicious and rich fruit crisp made with fresh pears and vanilla bean. Jason shows just how easy it is to properly scrape a vanilla bean and how to brown butter.

Provided by Jerry James Stone

Categories     Dessert

Time 55m

Number Of Ingredients 14

Almond & Brown Sugar Topping
1 1/2 cups all-purpose flour
1 cup almonds with skin
1/4 cup light brown sugar, packed
1/4 teaspoon salt
3/4 stick unsalted butter, melted & cooled
Vanilla Brown Butter Pear Filling
1 vanilla bean
1/2 stick unsalted butter
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
3 pounds firm-ripe Anjou pears, peeled & coarsely chopped
2 tablespoons pear brandy

Steps:

  • Almond & Brown Sugar Topping: Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add cooled butter and pulse just until combined.
  • Chill in the fridge for at least 1 hour. This prevents the crumble from spreading during baking.
  • Vanilla Brown Butter Pear Filling: Preheat oven to 425°F with rack in middle.
  • Split the vanilla bean and scrape the seeds into a small heavy saucepan, then add the pod and butter and cook over medium-low heat, swirling the pan occasionally, until butter is browned and the aroma is nutty, about 4 minutes. Best to devote your attention to this step as browning butter can burn easily. You can extend the life of those expensive vanilla beans by not adding the pod to the butter. Instead, follow this simple recipe to make homemade vanilla sugar which is perfect for your coffee or baking.
  • Stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss until pears are completely coated.
  • Discard vanilla pod, then add butter to pear mixture and mix. Spoon filling into baking dish and sprinkle with topping, mounding it slightly in centers.
  • Place baking dish on a baking sheet (this prevents spills) and bake 30 minutes, then rotate the baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more.
  • Remove from oven and cool to warm or room temperature on a rack.
  • Enjoy! Make-ahead instructions: The topping can made in advance, chilled and covered for up to two days. The crisps can be assembled (but not baked) 1 day ahead and chilled, covered. Bring them room temperature before baking.

Nutrition Facts :

BROWN BUTTER PEAR CAKE



Brown Butter Pear Cake image

This is a super moist, delicious cake. Tastes better the day after and only gets better as the days go by.

Provided by Yoly

Categories     Desserts     Cakes

Time 1h55m

Yield 16

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups white sugar
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups peeled and diced pears
1 cup chopped walnuts
½ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  • Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
  • Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
  • Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 50.8 g, Cholesterol 50.1 mg, Fat 25.4 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 279 mg, Sugar 36.5 g

CLASSIC PEAR CRISP



Classic Pear Crisp image

Pears and crystallized ginger are baked under a crispy golden oat crust.

Provided by JAYDA

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 cup rolled oats
⅓ cup brown sugar
½ cup all-purpose flour
1 teaspoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
¼ cup butter
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 teaspoons finely chopped crystallized ginger
8 cups peeled and sliced pears
1 pint vanilla ice cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
  • In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
  • In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
  • Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g

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