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
- Slice or chunk the pears as you would for apple crisp, and toss them with the sugar and lemon rind and juice.
- 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.
- Bake the crisp for 30 to 35 minutes in a preheated 400* oven.
from Gourmet Magazine, September, 1992