Roasted Pears with Nutty Crumble Topping

This is an updated and more elegant version of a pear crumble. Roasted pears, which hold their shape beautifully, are topped with a nutty, crunchy mix that is somewhere between a yummy granola and a light crumb. Feel free to experiment with the ratio of seeds to nuts. The crumble works equally well with apples or peaches.

SERVES 8

4 firm-ripe Bartlett pears, unpeeled, halved and cored

4 tablespoons (½ stick) unsalted butter, melted

½ cup pecan halves, roughly chopped

¼ cup raw almonds, roughly chopped

¼ cup pumpkin seeds

¼ cup packed dark brown sugar

¼ cup rolled oats

2 tablespoons light olive oil

¼ teaspoon kosher salt

2 tablespoons sesame seeds (optional)

1 cup mascarpone

4 teaspoons honey

2 teaspoons low-fat milk (optional)

Preheat the oven to 375°F; position a rack in the top third of the oven and another in the bottom third. Line a baking sheet with parchment paper.

Place the pears on the sheet, cut side up, and brush with the butter. Roast on the upper rack until the pears are soft and easily breakable with a dessert spoon, 30 to 45 minutes. Cool on the sheet.

Meanwhile, line another baking sheet with parchment paper. In a medium bowl, combine the pecans, almonds, pumpkin seeds, brown sugar, oats, olive oil, and salt and mix. Spread on the baking sheet. Bake on the lower rack, stirring occasionally, until the crumble is fragrant and golden, 12 to 15 minutes. Mix in the sesame seeds, if using, and cool.

In a small bowl, combine the mascarpone and honey. For a smoother, thinner consistency, add the milk, stirring it in 1 teaspoon at a time.

Divide the mascarpone among serving plates. Top with pear halves, sprinkle the pears and mascarpone with the crumble, and serve.