When cooked, Asian pears have a firmer texture than Western pears and a pronounced honeyed flavor, which is irresistible when paired with the smoky taste of bourbon.
6 SERVINGS
⅓ |
cup raisins |
¼ |
cup bourbon, plus about 2 teaspoons for the cream |
2 |
tablespoons walnut pieces |
¼ |
cup all-purpose flour |
2 |
tablespoons sugar, plus 1 teaspoon for the cream |
¼ |
teaspoon salt |
4 |
tablespoons (½ stick) cold unsalted butter, cubed |
3 |
Asian pears (1½-1¾ pounds total) |
2 |
tablespoons honey |
1 |
tablespoon fresh lemon juice |
⅓ |
cup heavy cream |
Heat the oven to 350 degrees. Generously butter six ½-cup ramekins or baking cups. Place the raisins in a small bowl and add the bourbon. Let sit until the raisins soften slightly, about 30 minutes. Place the walnut pieces on a baking sheet and toast in the oven, stirring occasionally, until they are fragrant and have darkened slightly, about 15 minutes.
For the topping, combine the toasted walnuts, flour, sugar and salt in a food processor. Pulse 2 or 3 times to chop the walnuts coarsely; you don’t want them finely ground. Scatter the butter over the dry ingredients. Pulse until the butter is in small clumps about the size of peas. Do not overprocess. Set aside.
Peel the pears and cut them in half lengthwise; then use a melon baller to scoop out the cores and stems. Cut the pears into neat ½-inch dice. You should have 3½ to 4 cups.
Place the diced pears in a large bowl and add the honey and lemon juice. Drain the raisins and add them to the bowl. Fold together gently to avoid breaking up the pears.
Spoon the pears into the prepared ramekins, filling them all the way to the top. (The filling will settle some during baking.) Scatter 1 heaping tablespoon of the topping over the pears. Do not pat firm—left a little loose, it will make a crisper crust.
Bake until the top is evenly browned, about 1 hour. Let cool slightly.
Meanwhile, whip the cream until it forms soft peaks. Beat in the remaining 1 teaspoon sugar and just enough bourbon to give the cream a faint flavor.
To serve, top each crisp with a small dollop of whipped cream and pass the rest of the cream at the table.