Pear Almond Crisp

• 4 lbs Bosc pears, cored & peeled
• 1/2 cup pear brandy
• 2 T sugar
• 1/2 cup whole blanched almonds
• 1-3/4 cups flour
• 1 cup brown sugar
• 1 tsp cinnamon
• 2/3 cup unsalted butter, softened
• 1/2 cup crush amaretti cookies
• 2-1/2 pints chilled heavy cream

1. Preheat oven to 365. Halve the pears and cut into 1/4" thick slices. Place pear slices in bowl, sprinkjle with the brandy and sugar, and stir gently with wooden spoon to coat evenly. Set aside for 15-30 minutes,
2. Toast almonds on a cookies sheet for 7-10 minutes. Remove, cool, and chop finely by hand.
3. In a mixing bowl, combine flour, brown sugar & cinnamon. Mix in the butter, working with your fingers until mixture holds together and is crumbly. Stir in chopped almonds and crushed amaretti and set aside.
4. Place pears & their juice in 12" round ceramic tart pan or 9 x 13" baking dish. Spread almond mixture evenly over them. Bake 1 hour or until pears are bubbling and topping is golden brown. To serve, scoop out the hot crisp into individual dessert bowls and pour 1/2 cup chilled heavy cream over each portion.

pear brandy, t sugar, whole blanched almonds, flour, brown sugar, cinnamon, unsalted butter, crush amaretti cookies, heavy cream

Taken from www.epicurious.com/recipes/member/views/pear-almond-crisp-50032682 (may not work)