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Ingredients
4 pounds ripe full-flavored pears
½ cup dark brown sugar, firmly packed
1 ½ tablespoons flour
1 teaspoon ground cinnamon
¼ cup chopped crystalized ginger
½ cup raisins
2 tablespoons poire William brandy
1 cup old-fashioned rolled oats
3 tablespoons butter, melted
2 tablespoons thawed orange juice concentrate
Nutritional analysis per serving (8 servings)
64 grams carbs; 11 milligrams cholesterol; 302 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 5 grams fat; 9 grams fiber; 10 milligrams sodium; 3 grams protein; 42 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Peel, core and quarter the pears. Slice each quarter into 2 or 3 pieces. Place in large bowl.
- Step 2
Mix all but 2 tablespoons of the brown sugar with the flour, cinnamon, ginger, raisins and brandy. Add to pears and mix well.
- Step 3
Chop oats in food processor. Add the remaining brown sugar, the butter and the orange juice concentrate, and mix well.
- Step 4
Spoon pear mixture into an 8-cup gratin dish, and sprinkle with oat mixture. Bake in lower third of the oven for 35 to 40 minutes, until oat mixture begins to brown and pears soften. Remove from oven and stir oat mixture into pears. Serve warm.
Private Notes
Comments
Peeling the fruit is not necessary. I made this with a combination of Paris and apples. It worked very well. Would recommend increasing the quantity of crisp on top. Perfect the next day for breakfast with a bit of yogurt.