Spiked Desserts by Colleen Dorsey

Author:Colleen Dorsey
Language: eng
Format: epub
Publisher: Fox Chapel Publishing

Pear Martini Crisp

Preheat oven to 350°. Spray an 8" round cake pan or 9" pie plate with non-stick cooking spray; set aside. In a medium bowl, stir together ⅓ cup vodka, lemon juice, 2 teaspoons cinnamon, nutmeg and ¼ cup brown sugar. Measure 1½ tablespoons of vodka mixture into a small bowl; set aside. To remaining vodka mixture in medium bowl, add pears and toss until fruit is completely glazed. Pour mixture into prepared pan; set aside.

In a medium microwave-safe bowl, melt ⅓ cup butter. Stir in flour, walnuts and ⅔ cup brown sugar until well combined and crumbly. Sprinkle mixture evenly over pears.

Bake for 35 to 40 minutes or until topping is golden brown and filling is bubbly. Remove from oven and let cool.

In a small saucepan over medium heat, combine remaining 3 tablespoons butter and remaining 1 cup brown sugar. Boil for about 5 minutes, stirring constantly until smooth. Remove from heat and stir in corn syrup. Cool caramel sauce for 15 minutes. Add set-aside vodka mixture and stir well.

In a chilled medium mixing bowl with chilled beaters, beat whipping cream and sugar on high speed until stiff peaks form. Stir in remaining 2 tablespoons vodka.

To Serve

Spoon pear crisp into individual serving bowls. Top with caramel sauce and whipped cream. Sprinkle lightly with cinnamon, if desired.

Serves 8

You Will Need:

⅓ C. plus 2 T. pear or vanilla vodka, divided

1 T. lemon juice

2 tsp. ground cinnamon, plus more for sprinkling, divided

¼ tsp. ground nutmeg

1¼ C. plus ⅔ C. brown sugar, divided

4½ C. fresh pears, peeled, cored, sliced

⅔ C. flour

⅔ C. coarsely chopped walnuts

⅓ C. plus 3 T. butter, divided

1½ tsp. light corn syrup

1 C. heavy whipping cream

2 T. sugar

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