Pecan Crusted Pear-Apple Crisp With Italian Liquer

• For Filling
• 2 tablespoons unsalted butter, cut into pieces
• 3 medium sized firm but ripe pears, peeled, cored, cut into 1/2-inch pieces
• 3 medium sized apples, peeled, cored, cut into 1/2-inch pieces
• 1/4 cup (packed) golden brown sugar
• 2 tablespoons sugar
• 1/2 vanilla bean, split lengthwise in half
• 6 tablespoons Tuaca liqueur
• 1/4 c. dry white wine (ex: sauvignon blanc)
• For topping
• 2 1/3 cups all-purpose flour
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup unsalted butter at room temperature, cut into pieces
• 1 1/3 cups pecans, chopped

1. Preheat oven to 375 F
2. For filling:
3. mix pears, apples, and butter, and add to a lightly buttered 9X9 inch baking dish.
4. Simmer wine, tuaca, vanilla bean, and sugars over small saucepan until it thickens(about five minutes. Pour over apple and pear mixture.
5. For Topping:
6. Combine all dry ingredients in a food processor. Add butter 1/4 c. at a time while pulsing the food processor until mixture forms large clumps. Tranfer to bowl mix in pecans using fingers.
7. Spread topping evenly over fruit. Bake for approximately 1 hour, or until crust is golden brown.
8. Remove from oven, and allow it to cool sligthly. Serve warm with vanilla ice cream.

unsalted butter, apples, golden brown sugar, sugar, vanilla bean, liqueur, white wine, flour, brown sugar, granulated sugar, cinnamon, salt, butter, pecans

Taken from www.epicurious.com/recipes/member/views/pecan-crusted-pear-apple-crisp-with-italian-liquer-1210650 (may not work)