Day 14: Pear and Raisin Crisp

22 Jan

My Granny is the leftover queen. When I went to stay with her, she’d always refashion leftovers into a meal that felt like it had been carefully thought out. I always think of her when I think about restaurant family meals, because it takes a lot of imagination – and experience having to make do with what you have – to make something nurturing and delicious from leftovers.

After I made a Walnut Apple Crisp, I had a little leftover crumble mixture, sans walnuts. I saved it in a tupperware container and froze it. It’s one of those things that comes in handy when someone comes over for dinner unexpectedly, because most people have an apple or pear, some raisins and a bit of sugar handy. Then today, I reworked it into (rather unimaginatively) a pear and raisin crisp. If you want to substitute prunes soaked in armagnac for the raisins, this makes a bit more of a decadent dessert, but I’ve always loved pears and raisins together, and find sometimes when you lace desserts with booze, they tend to taste more of the booze than anything else. Depending on what you like, sometimes that’s a good thing. Tax season, for example.

Pear and Raisin Crisp

2 Servings

1 firm pear
1 tablespoon raisins
Leftover crumble mixture without the walnuts

Preheat the oven to 325ºF. Peel and core the pear, then cut it into large pieces. Sprinkle lightly with the sugar, then warm in a small pot until heated through. Put the pears in the ramekins, then add the raisins. Top with the crumble mixture and bake until the tops of the crumbles are golden brown.


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