LEMON PEAR CRISP (for six)

4 pounds pears (about 8

¼ cup lemon juice, plus grated skin of 1 lemon

¼ cup sugar

one sprig rosemary

¾ cup brown sugar

1 cup flour

1 stick butter, chilled

1. Slice or chunk the pears as you would for apple crisp, and toss them with the sugar and lemon rind and juice.

2. Place the sprig of rosemary on the bottom of a large baking dish and add the pears. Rub together the brown sugar, flour and butter and sprinkle the topping over the pears.

3. Bake the crisp for 30 to 35 minutes in a preheated 400* oven.

from Gourmet Magazine, September, 1992