Pear Crisps with Vanilla Brown Butter

Pear Crisps with Vanilla Brown Butter
Photo by John Kernick

Ingredients

  • 6 8-ounce gratin dishes or shallow ramekins
  • 2 tablespoons pear brandy or eau-de-vie
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • ¼ cup light brown sugar
  • ¼ cup light brown sugar
  • + 6 more ingredients
    • ½ stick unsalted butter
    • 1 vanilla bean
    • 1 cup whole almonds with skin
    • ¼ teaspoon salt
    • ¾ stick unsalted butter
    • 3 pounds firm-ripe Anjou or Bartlett pears

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. Preheat oven to 425°F with rack in middle. Scrape seeds from vanilla bean into a sma...

View full recipe at Epicurious

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