pear crisps with vanilla brown butter
It has been seven days since I told you about the I made last week, and indicated that I would be telling you about what I was going to pair it with (actually, I said “pear” it with, because I can never resist the opportunity to make people roll their eyes) within a day or two. And it’s been a week! My nerviness knows no bounds! How do you put up with this teasing? Will there be mutiny on the smittenkitchen bounty?
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Bartlett Pear | 1 medium (178g) | 101 |
| Pear Brandy | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole almonds with skin
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 3/4 stick unsalted butter, melted and cooled
- 1 vanilla bean, split lengthwise
- 1/2 stick unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 3 lb firm-ripe Anjou or Bartlett pears (about 6), peeled and coarsely chopped
- 2 tablespoons pear brandy or eau-de-vie