RECIPES  OF THE WEEK

Pear and Cranberry Crisp

For the fruit -
6 ripe pears
1/4 cup dried cranberries
1 tbsp. fresh lemon juice
1/4 cup sugar
1/4 tsp. cinnamon
2 tbsp. unsalted butter

Peel, core and slice the pears. Toss pears with  lemon juice. Mix pears with cranberries, sugar and cinnamon. Transfer to a buttered baking dish and dot with butter.

For the topping -
1/2 cup flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/2 tsp. fine sea salt
1/2 cup butter
3/4 cup chopped pecans

By hand or in a small food processor, mix all ingredients into a coarse meal. Butter should be completely combined into the mixture. Crumble the topping over the fruit and bake at 375° until fruit is tender, about 35 to 40 minutes. Serve warm with whipped cream or vanilla ice cream.