Pear Crisp With Spiced Tequila Caramel Food

BOSC PEARS POACHED IN RED WINE CARAMEL

Steps:

• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.
• Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean.
• Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes.
• Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with gorgonzola and candied walnuts.

PEAR CRISP WITH SPICED TEQUILA CARAMEL

Steps:

• Preheat the oven to 350 degrees F.
• In a large glass baking dish (preferably 8 by 11-inches), add the sliced pears, the cinnamon and juice of 1 orange. Toss to combine and set aside. In a large bowl, combine the orange zest, flour, oats, sugar, butter, salt, and pecans. Using a pastry cutter, 2 knives or, your hands, mix the ingredients until they resemble crumbly peas. Sprinkle the mixture over the pears and bake for 35 to 45 minutes or until the pears are al dente and the crisp is golden brown.
• While the crisp is baking, prepare the caramel. In a heavy-bottomed saucepan over medium-high heat, combine the sugar, tequila, cinnamon, orange zest and orange juice. Bring to a boil, stirring constantly until golden brown, about 10 to 15 minutes. Remove the pot from the heat and slowly add the half-and-half or cream. The mixture will boil up as the cool dairy meets the hot sugar, so hold the pot away from you and take care not to add too much cold liquid at once. Keep the caramel warm over low heat until ready to serve.
• To serve, spoon the warm crisp onto serving plates and top with several tablespoons of the caramel. Remaining caramel can be brought to the table for guests who might enjoy a little extra or stored in the refrigerator for up to 2 weeks.

PEAR CRISP

Steps:

• Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.