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Fresh Pear Crisp

Reviewed: Nov. 26, 2011
1. Don't use canned pears, if you can--they're too mushy and often too sweet. 2. Plan to use 4 fresh pears per crisp. I'd recommend Bartlett or Concorde. I wouldn't pick Bosc because I typically find them a little grainy. 3. After they're peeled and cut in half, you can core the pears easily with a melon baller. 4. Skip the margarine and use butter--it tastes better. You might also add a little extra to the mix: I put in about 5 tbs total. I made this pear crisp for thanksgiving as an alternative to the pumpkin & apple pies that people typically contribute and boy am I glad I did. The recipe is great. It doesn't get overly-complicated with flavors -- there is *just* the right amount of spice to compliment the subtle flavor of the pears. And when the pears cook down nice and soft, they have a wonderful contrast with the crumble on top--nicer than you'd have with other kinds of fruit.
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