PEAR AND BLUEBERRY CRISP

PEAR AND BLUEBERRY CRISP image

Yield 10 people

Number Of Ingredients 12

2 Cups - Fresh or Frozen Blueberries
8 - Ripe Medium Pears (about 2 3/4 pound)
1/4 Cup - Granulated Sugar
1 Tbsp - Cornstarch
4 tsp - Lemon Juice
1-3/4 Cups - All-purpose flour
1/2 Cup - Granulated Sugar
1/2 Cup - Packed Brown Sugar
1/2 cup - Cold butter, cut up
2 Tbsp - Cognac or other Brandy (optional)
1 Cup - Whipping Cream
2 Tbsp - Sifted Powdered Sugar

Steps:

Thaw blueberries, if frozen. Peel and core pears and cut into large chunks. In a very large bowl, stir together the 1/4 cup sugar and cornstarch. Add blueberries, pears, and lemon juice. Toss gently to combine. Transfer to 3-quart rectangular baking dish. In a food process bowl or large mixing bowl combine flour, the 1/2 cup sugar, brown sugar, and butter. Cover and process with on-off turns or cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit. Bake in 400 degree oven for 30-35 minutes or until top is lightly browned and syrup is bubbly. Remove from oven. If desired, drizzle the crisp with cognac. Cool about 40 minutes before serving. In a chilled small bowl combine whipping cream and powdered sugar. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form. Server the sweetened whipped cream with crisp.