Some people like to drink their dinner and I like to eat my drink.
Food just gets a whole lot more appealing to me if it contains alcohol. Mostly though, you can’t really taste the alcohol but it gets me excited nonetheless. It offers a touch of mystery, a little something-something to the dish. It takes my grandmother’s simple meal to Julia Child’s fancy level. For example, if I named this recipe Pear Crisp, would you be as intrigued as with Pear Martini Crisp? I didn’t think so.
I much rather get “drunk” on a really good meal and my recipes can vouch for that. Beside this pear martini crisp, I have cooked with alcohol here, here, here, here, here, here, and here, just to name a few. I also prefer cooking with pears to eating them. This pear and almond French tart is amazing and I just have another pear recipe for you in store, this time a savory version. Stay tuned and bottom’s up!
2 ½ cups fresh Pears, peeled, cored, and sliced (about 4-5 large pears)
1/3 cup Pear or Vanilla Vodka
1 teaspoon Lemon juice
2 teaspoons Cinnamon
¼ teaspoon Nutmeg
¼ cup Brown Sugar
1/3 cup Butter
2/3 cup Flour
2/3 cup chopped Walnuts
½ cup Brown Sugar
Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch round cake pan or 9-inch pie plate with non-stick cooking spray; set aside.
In a medium bowl, stir together vodka, lemon juice, cinnamon, nutmeg and sugar. Add pears and toss until fruit is completely glazed. Pour mixture into prepared pan; set aside.
In a medium microwave-safe bowl, melt the butter. Stir in flour, walnuts and sugar until well combined and crumbly. Sprinkle mixture evenly over pears.
Bake for 35-40 minutes or until topping is golden brown and bubbly. Remove from oven and let cool.
To serve, spoon pear crisp into individual serving bowls. Top with vanilla ice cream and whipped cream. Sprinkle lightly with cinnamon, if desired.
Looking forward to connecting with you soon.
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