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Pear And Currant Streusel Rounds

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CATEGORY CUISINE TAG YIELD
Grains, Dairy October 199 1 servings

INGREDIENTS

2 tb Unsalted butter; (1/4 stick)
6 lb Under-ripe Anjou pears; (about 13), peeled,
; cored, cut into
; 1/2-inch pieces
1 1/3 c Dried currants
1 1/3 c Sugar
1 tb Fresh lemon juice
1 1/2 ts Ground cinnamon
1 Vanilla bean; halved lengthwise
3/4 c Slivered almonds; (about 3 ounces)
3/4 c All purpose flour
6 tb Sugar
6 tb Chilled unsalted butter; cut into 1/2-inch
; pieces (3/4 stick)
8 Ring molds with 1 1/2-inch-high sides*; (3-inch-diameter)
Sweetened whipping cream; (unwhipped)

INSTRUCTIONS

FRUIT
STREUSEL
For fruit: Heat 2 heavy large skillets over medium heat. Melt 1 tablespoon
butter in each skillet. Divide pears, currants, sugar, lemon juice and
cinnamon between skillets. Scrape in seeds from vanilla bean; add bean
halves to skillets. Cook until juices evaporate and pears caramelize,
stirring often, about 35 minutes. Let fruit cool in skillets. Remove
vanilla bean halves.
For streusel: Preheat oven to 400F. Blend almonds, flour and sugar in
processor until almonds are finely chopped. Add butter. Using on/off turns,
process until large moist clumps form. Sprinkle mixture onto heavy baking
sheet. Bake until streusel is pale golden, stirring often and leaving
mixture in clumps, about 10 minutes. Cool completely. (Can be prepared 1
day ahead. Store streusel airtight at room temperature. Cover and
refrigerate fruit mixture.)
Reduce oven temperature to 350F. Arrange ring molds on large baking sheet.
Divide fruit mixture evenly among molds, pressing to compact. Sprinkle
streusel evenly over fruit.
Bake until fruit is heated through, about 5 minutes for room-temperature
fruit and 10 minutes for refrigerated fruit. Let cool 5 minutes. Slide
metal spatula under ring molds and transfer to plates. Remove molds.
Drizzle sweetened cream around fruit and serve.
*Sold at most specialty cookware stores. If unavailable, substitute clean
8-ounce cans with bottoms and tops removed.
Makes 8 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 2719 Calories (kcal); 81g Total Fat; (25% calories from fat);
30g Protein; 508g Carbohydrate; 62mg Cholesterol; 34mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 9 1/2 Fruit;
14 1/2 Fat; 23 Other Carbohydrates
Converted by MM_Buster v2.0n.

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