Best 4 Pear Crisps With Vanilla Brown Butter Recipes

PEAR CRISPS WITH VANILLA BROWN BUTTER

Steps:

• Make topping:
• Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
• Make filling and bake crisps:
• Preheat oven to 425°F with rack in middle.
• Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
• While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
• Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.

PEAR FRUIT CRISP WITH VANILLA BROWN BUTTER

Steps:

• Almond & Brown Sugar Topping: Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add cooled butter and pulse just until combined.
• Chill in the fridge for at least 1 hour. This prevents the crumble from spreading during baking.
• Vanilla Brown Butter Pear Filling: Preheat oven to 425°F with rack in middle.
• Split the vanilla bean and scrape the seeds into a small heavy saucepan, then add the pod and butter and cook over medium-low heat, swirling the pan occasionally, until butter is browned and the aroma is nutty, about 4 minutes. Best to devote your attention to this step as browning butter can burn easily. You can extend the life of those expensive vanilla beans by not adding the pod to the butter. Instead, follow this simple recipe to make homemade vanilla sugar which is perfect for your coffee or baking.
• Stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss until pears are completely coated.
• Discard vanilla pod, then add butter to pear mixture and mix. Spoon filling into baking dish and sprinkle with topping, mounding it slightly in centers.
• Place baking dish on a baking sheet (this prevents spills) and bake 30 minutes, then rotate the baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more.
• Remove from oven and cool to warm or room temperature on a rack.
• Enjoy! Make-ahead instructions: The topping can made in advance, chilled and covered for up to two days. The crisps can be assembled (but not baked) 1 day ahead and chilled, covered. Bring them room temperature before baking.

BROWN BUTTER PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
• Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

CLASSIC PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
• In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
• In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
• Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.