Chef notes
Mascarpone cream is a delicious finishing touch for this pear crisp with streusel topping.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup plus 1/2 cup (packed) light brown sugar
- 14 tablespoons unsalted butter, softened (1¾ sticks)
- 500 grams mascarpone cheese
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 7 Bartlett pears
- 1/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/2 lemon, juiced
- 1/2 cup apple cider
- 1/4 stick butter
- 1 pinch cinnamon
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Preparation
For the Streusel Topping:
In a medium bowl, combine the flour, 3/4 cup brown sugar, and 1 stick butter. Rub the mixture between fingertips until blended and crumbly. Set aside.
For the Mascarpone Cream:
In a bowl with a whisk or an electric mixer, beat together the mascarpone, cream and sugar until the mixture holds stiff peaks. Cover and set aside.
For the Pear Filling:
In a large sauté pan, add the sugar, lemon juice, apple cider, butter and cinnamon, and bring to a simmer. Combine the cornstarch and water to make a slurry the consistency of wet sand. Add to the sauté pan and when the mixture begins to thicken, add the pears and cook for 10 minutes until bubbly.
Transfer to a baking dish; add the streusel topping and bake at 350° for 25 to 30 minutes or until the topping is golden brown. Remove from oven, allow to cool down slightly and when ready to serve top with the mascarpone cream.
