Pear-Almond Crisp

• 4 pounds Bosc Pears, cored and peeled
• 1/2 cup Poire William (pear brandy)
• 2 tablespoons sugar
• 1/2 cup whole blanched almonds
• 1 3/4 cups flour
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 23 cup unsalted butter, softened
• 1/2 cup crushed amaretti cookies
• 2 1/2 pints chilled heavy cream

1. Preheat the oven to 375 degrees.
2. Halve the pears and cut into 1/4-inch slices.
3. Place the pear slices in a bowl, sprinkle with the brandy and sugar and gently stir with a wooden spoon to coat evenly.
4. Set aside for 15 to 30 minutes.
5. Toast the almonds on a cookie sheet for 7 to 10 minutes or until evenly toasted.
6. Remove and cool.
7. Finely chop the almonds by hand.
8. In a mixing bowl combine the flour, brown sugar and cinnamon.
9. Mix in the butter, working with your fingers until the mixture holds together and is crumbly.
10. Stir in the chopped almonds and the crushed amaretti cookies.
11. Set aside.
12. Place the pears and their juice in a 12-inch round porcelain tart pan.
13. Spread the almond mixture evenly over them.
14. Bake for 1 hour or until the pears are bubbling and the topping is golden brown.
15. To serve, scoop out the hot crisp into individual dessert bowls and pour 1/2 cup of chilled heavy cream over each portion.

sugar, whole blanched almonds, flour, brown sugar, cinnamon, unsalted butter, amaretti cookies, cream

Taken from cooking.nytimes.com/recipes/7461 (may not work)