PEAR CRISP WITH SPICED TEQUILA CARAMEL

Pear Crisp with Spiced Tequila Caramel image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 8 to 12 servings

Number Of Ingredients 14

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8 to 10 Bartlett pears, cored and sliced
1 teaspoon ground cinnamon
1 orange, zested and juiced
2 cups all-purpose flour
1 cup rolled oats or quick-cooking oatmeal
1 1/2 cups packed brown sugar
1 cup unsalted butter, room temperature
1/2 teaspoon kosher salt
1/2 cup chopped pecans
2 cups granulated sugar
1/4 cup good quality gold tequila
1 teaspoon ground cinnamon
1 orange, zested and juiced
1 cup half-and-half or heavy whipping cream

Steps:

Preheat the oven to 350 degrees F.
In a large glass baking dish (preferably 8 by 11-inches), add the sliced pears, the cinnamon and juice of 1 orange. Toss to combine and set aside. In a large bowl, combine the orange zest, flour, oats, sugar, butter, salt, and pecans. Using a pastry cutter, 2 knives or, your hands, mix the ingredients until they resemble crumbly peas. Sprinkle the mixture over the pears and bake for 35 to 45 minutes or until the pears are al dente and the crisp is golden brown.
While the crisp is baking, prepare the caramel. In a heavy-bottomed saucepan over medium-high heat, combine the sugar, tequila, cinnamon, orange zest and orange juice. Bring to a boil, stirring constantly until golden brown, about 10 to 15 minutes. Remove the pot from the heat and slowly add the half-and-half or cream. The mixture will boil up as the cool dairy meets the hot sugar, so hold the pot away from you and take care not to add too much cold liquid at once. Keep the caramel warm over low heat until ready to serve.
To serve, spoon the warm crisp onto serving plates and top with several tablespoons of the caramel. Remaining caramel can be brought to the table for guests who might enjoy a little extra or stored in the refrigerator for up to 2 weeks.