Ingredients
Filling:
10 firmly ripe pears, peeled, cored, cut into 1/4-inch thick slices
1 cup dried tart cherries or any dried berries
2 1/2 tablespoons fresh lemon juice
2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons lemon peel, finely grated
Topping
5 tablespoons unsalted butter, room temperature
3/4 cup flour
3/4 cup old-fashioned or quick-cooking oats
3/4 cup brown sugar
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
Lemon-Honey Cream
1 cup whipping cream
3 teaspoons fresh lemon juice
3 tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Filling:
In a large bowl, combine all ingredients and toss to blend. Pour into 13X9X2-inch glass baking dish. Set aside.
Preheat oven to 375°.
Topping:
In a medium bowl, cut butter into flour until mixture resembles coarse meal. Add remaining ingredients and mix until crumbly.
Sprinkle topping evenly over filling. Press down lightly. Bake until pears are soft and topping is golden, about 40 minutes. Serve with Lemon-Honey Cream.
Lemon-Honey Cream:
Whisk whipping cream and lemon juice in bowl until slightly thickened. Stir in honey.
Serves: 6-8
In a large bowl, combine all ingredients and toss to blend. Pour into 13X9X2-inch glass baking dish. Set aside.
Preheat oven to 375°.
Topping:
In a medium bowl, cut butter into flour until mixture resembles coarse meal. Add remaining ingredients and mix until crumbly.
Sprinkle topping evenly over filling. Press down lightly. Bake until pears are soft and topping is golden, about 40 minutes. Serve with Lemon-Honey Cream.
Lemon-Honey Cream:
Whisk whipping cream and lemon juice in bowl until slightly thickened. Stir in honey.
Serves: 6-8
