"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pear Crisp with Lemon Sauce Recipe

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This recipe for Pear Crisp with Lemon Sauce, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Holman
Added: Wednesday, October 29, 2008


5 C. pears, peeled and sliced
1 T. sugar
12/ tsp. lemon peel, finely grated
2/3 C. oats
1/3 C. brown sugar, packed
1/3 C. flour
1/4 tsp. cinnamon
1/4 C. butter
1/3 C. sliced almonds
1/4 C. sugar
2 tsp. cornstarch
1/2 C. water
1 egg yolk, beaten
1 T. butter
1/4 tsp. lemon peel
1 T. lemon juice

In 2 quart baking dish toss pears with 1 Tb. sugar and 1/2 of lemon peel. For topping combine oats, brown sugar, cinnamon, flour and remaining lemon peel. Cut in butter until resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. Bake at 375 for 30-35 minutes. For sauce--In saucepan stir sugar and cornstarch. Add cold water and cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir a little of the hot mixture into egg. Add to saucepan. Cook on low until nearly bubbly. Add butter, lemon peel and juice. Serve over pear crisp.




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