Pumpkin-Pear Crisps
Fresh compote replaces cream-and-egg-laden pie filling.
8 Servings
Recipe by Sara Dickerman
Photograph by Christopher Testani
November 2011
Ingredients
Streusel
- 1/4 cup old-fashioned oats
- 1/4 cup shelled pumpkin seeds (pepitas)
- 1/4 cup walnuts
- 1 large egg white
- 1/4 cup (packed) dark brown sugar
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2” cubes
- 3 tablespoons unbleached all-purpose flour
- 3 tablespoons whole wheat flour
- 1/2 teaspoon ground cinnamon
Compote
- 2 cups 1/4” inch cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 lb)
- 1/4 cup pure maple syrup
- 1/4 cup golden raisins
- 2 tablespoons fresh lemon juice
- 1 tablespoon (packed) dark brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3 large pears (2 lb.), peeled, cored, cut into 1/4” cubes (4 cups)
- 1/2 teaspoon vanilla extract
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Special equipment:
Eight 6-oz. ramekins or heatproof bowls
Preparation
Streusel
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Preheat oven to 375°. Bake oats, pumpkin seeds, and walnuts on a rimmed baking sheet until light golden, about 10 minutes; let cool. Transfer to a food processor. Add the remaining 6 ingredients and pulse until crumble forms. Spread on rimmed baking sheet; bake until golden and crispy, occasionally breaking up lumps, 18–20 minutes. Let cool.
Compote
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Preheat oven to 375°. Bring first 7 ingredients and 1 1/2 cups water to a simmer in a large saucepan over medium heat. Cover and simmer until pumpkin is just tender, about 7 minutes. Add pears and vanilla; cook uncovered, stirring often, until pears are tender, about 10 minutes. Using a slotted spoon, transfer pumpkin-and-fruit mixture to a medium bowl. Simmer syrup in pan until reduced to 1/2 cup, 3–5 minutes
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Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 Tbsp. reserved syrup.
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Bake until filling is bubbling at edges, 25–30 minutes. Top with streusel and serve.
Read More http://www.bonappetit.com/recipes/2011/11/pumpkin-pear-crisps#ixzz29dvQbEtK
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