Comments on: pear crisps with vanilla brown butter http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/ Sat, 20 Mar 2010 01:28:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Melissa http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-354451 Melissa Sat, 06 Mar 2010 16:25:00 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-354451 I'm late to the party, but MMMMMMMMMM this looks good! Do you think I risk disaster by making this a pear AND apple crisp? I want to try this for a dinner party I'm having tonight... I’m late to the party, but MMMMMMMMMM this looks good! Do you think I risk disaster by making this a pear AND apple crisp? I want to try this for a dinner party I’m having tonight…

]]> By: lana http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-338797 lana Fri, 25 Dec 2009 20:34:18 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-338797 both times i've made this, the topping starts to burn before the filling bubbles, and i end up covering it with foil to save the crisp from certain doom. why does this happen? is it just me? both times i’ve made this, the topping starts to burn before the filling bubbles, and i end up covering it with foil to save the crisp from certain doom. why does this happen? is it just me?

]]> By: deb http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-331729 deb Tue, 17 Nov 2009 16:43:23 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-331729 I made it in one large pan (I realize in hindsight this may not be clear) -- it was a large, deep oval dish, about equivalent in volume to a 9x13 pan. I baked it for almost an hour. The recipe suggests that the pears should be "firm-ripe". I made it in one large pan (I realize in hindsight this may not be clear) — it was a large, deep oval dish, about equivalent in volume to a 9×13 pan. I baked it for almost an hour.

The recipe suggests that the pears should be “firm-ripe”.

]]> By: Jess http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-331726 Jess Tue, 17 Nov 2009 16:33:56 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-331726 I would also like to make it in a larger pan. Any suggestions. Also, how ripe or not ripe should the pears be? I would also like to make it in a larger pan. Any suggestions. Also, how ripe or not ripe should the pears be?

]]> By: Lauren http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-331035 Lauren Thu, 12 Nov 2009 20:00:16 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-331035 Has anyone made this in a larger pan? I want to make it for our group Thanksgiving dinner and separate dishes would not work out very well! Has anyone made this in a larger pan? I want to make it for our group Thanksgiving dinner and separate dishes would not work out very well!

]]> By: Ngoc http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-324906 Ngoc Mon, 12 Oct 2009 23:00:17 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-324906 I subbed in hazelnut flour for the ground almonds, but I think I'll be grinding to get a coarser consistency next time. Pears were awesome, though! :) I subbed in hazelnut flour for the ground almonds, but I think I’ll be grinding to get a coarser consistency next time. Pears were awesome, though! :)

]]> By: Agnes Szucs http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-317296 Agnes Szucs Mon, 07 Sep 2009 17:11:24 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-317296 This is very nice. Although, next time I will use somewhat less sugar. When I first tasted it, it was way too sweet for me, but then I thought I would add a bit of sour cream on top, and it really worked. It was sooo much more delicious with sour cream that I really recommend serving this with sour cream on top. As for grinding nuts without a food processor, I would recommend putting the nuts into some strong plastic bag, maybe covering the bag with a kitchen towel and then smashing it with a hammer (or with that thing you use for flattening meat slices that I don't know an English name for) till you reach the desired consistency. Best, Agnes from Hungary This is very nice. Although, next time I will use somewhat less sugar. When I first tasted it, it was way too sweet for me, but then I thought I would add a bit of sour cream on top, and it really worked. It was sooo much more delicious with sour cream that I really recommend serving this with sour cream on top.
As for grinding nuts without a food processor, I would recommend putting the nuts into some strong plastic bag, maybe covering the bag with a kitchen towel and then smashing it with a hammer (or with that thing you use for flattening meat slices that I don’t know an English name for) till you reach the desired consistency.
Best, Agnes from Hungary

]]> By: deb http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-308532 deb Thu, 23 Jul 2009 14:29:45 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-308532 You should chop them until they are very finely ground, or buy ground nuts. You should chop them until they are very finely ground, or buy ground nuts.

]]> By: Chelsea http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-308438 Chelsea Thu, 23 Jul 2009 07:49:16 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-308438 If I don't have a food processor, do I just chop the nuts till the are very fine? or could I use/buy sliced almonds?? If I don’t have a food processor, do I just chop the nuts till the are very fine? or could I use/buy sliced almonds??

]]> By: heather m. http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-211411 heather m. Mon, 15 Dec 2008 00:41:01 +0000 http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/#comment-211411 Yes, i agree with Bethany: a tangier <i>something</i> seemed like it would have been a good thing in this. That being said, i made it last night, and it was seriously heavenly. i am only cooking for two, and halving the recipe seemed like too little, so i two-thirded it. Bizarre, i know. But everything worked out! i baked it in a 9x13 glass pan, which worked fine. Didn't have pear brandy (sob!) so i added a touch of red wine instead. Also, couldn't help but add just a bit of spice: cardamom, cinnamon, nutmeg. May reduce the sugar next time and use unsalted butter- i always forget ;) Added some whipped cream on top, just because, but realized that ice cream would have been much better. All in all, this is an ace recipe; the crumb topping was absolutely perfect and who doesn't love to use a vanilla bean? Thanks, Deb! Yes, i agree with Bethany: a tangier something seemed like it would have been a good thing in this. That being said, i made it last night, and it was seriously heavenly. i am only cooking for two, and halving the recipe seemed like too little, so i two-thirded it. Bizarre, i know. But everything worked out! i baked it in a 9×13 glass pan, which worked fine. Didn’t have pear brandy (sob!) so i added a touch of red wine instead. Also, couldn’t help but add just a bit of spice: cardamom, cinnamon, nutmeg. May reduce the sugar next time and use unsalted butter- i always forget ;) Added some whipped cream on top, just because, but realized that ice cream would have been much better. All in all, this is an ace recipe; the crumb topping was absolutely perfect and who doesn’t love to use a vanilla bean? Thanks, Deb!

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