Pear Crisp

• 4 pounds ripe full-flavored pears
• 1/2 cup dark brown sugar, firmly packed
• 1 1/2 tablespoons flour
• 1 teaspoon ground cinnamon
• 1/4 cup chopped crystalized ginger
• 1/2 cup raisins
• 2 tablespoons poire William brandy
• 1 cup old-fashioned rolled oats
• 3 tablespoons butter, melted
• 2 tablespoons thawed orange juice concentrate

1. Heat oven to 350 degrees.
2. Peel, core and quarter the pears.
3. Slice each quarter into 2 or 3 pieces.
4. Place in large bowl.
5. Mix all but 2 tablespoons of the brown sugar with the flour, cinnamon, ginger, raisins and brandy.
6. Add to pears and mix well.
7. Chop oats in food processor.
8. Add the remaining brown sugar, the butter and the orange juice concentrate, and mix well.
9. Spoon pear mixture into an 8-cup gratin dish, and sprinkle with oat mixture.
10. Bake in lower third of the oven for 35 to 40 minutes, until oat mixture begins to brown and pears soften.
11. Remove from oven and stir oat mixture into pears.
12. Serve warm.

brown sugar, flour, ground cinnamon, crystalized ginger, raisins, brandy, oldfashioned, butter, orange juice

Taken from cooking.nytimes.com/recipes/5416 (may not work)