Asian Pear Crumble
Source of Recipe
Courtesy of: Martin Yan - Quick And Easy
List of Ingredients
Topping:
4 tbsp butter
3/4 cups chopped walnuts
1 tbsp packed brown sugar
1/4 tsp Chinese five spice powder
1 cup panko (Japanese style bread crumbs)
Asian Pear Crumble:
1/2 cup dried cranberries
1 1/2 lb. Asian pears
1 x lemon
1/2 teaspoons Chinese five spice powder
1 cup water
2 bag jasmine tea
1 tbsp packed brown sugar
3 tbsp apricot pineapple preserves
1 tsp cornstarch dissolved in 2 teaspoons water
Recipe
Topping:
In a wide frying pan, melt butter over medium-high heat. Add nuts and cook, stirring, until they begin to brown, 2 to 3 minutes. Add brown sugar and five-spice powder; cook until sugar dissolves. Add panko and stir to evenly coat
Asian Pear Crumble:
Preheat oven to 350 degrees F.
In a bowl, soak cranberries in hot water to cover until softened, about 10 minutes; drain. Peel, core, and thinly slice Asian pears. Place cranberries and pears in a 1 1/2 quart casserole.
Grate lemon peel, then juice lemon. Add peel, juice, and five-spice powder to fruit; stir to coat.
In a small saucepan, bring water to a boil; remove from heat, add tea bags, and steep for 3 minutes. Discard tea bags. Add brown sugar and preserves to tea. Return pan to medium-high and cook, stirring, until sugar dissolves and preserves are melted, about 3 minutes. Increase heat to high; add cornstarch solution and cook, stirring, until mixture boils and thickens. Pour over fruit.
Spoon topping evenly over fruit.
Bake, uncovered, until pears are tender and topping is golden brown, 25 to 30 minutes.
Scoop into dessert bowls and serve warm.
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