Ingredients
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
Preparation
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,
Toast almonds on a cookies sheet for 7-10 minutes. Remove, cool, and chop finely by hand.
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.
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.
