Name: Pear and Dried-Cherry Custard Crisp
Yield: Makes 8 servings
Ingredients: 3/4 cup all purpose flour; 6 tablespoons (packed) golden brown sugar; 1/4 cup pecans, ground in processor; 1 teaspoon ground cinnamon; 1 teaspoon finely grated lemon peel; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted; 1 teaspoon vanilla extract; 2 large eggs; 1 cup crème fraîche; 1 teaspoon vanilla extract; 1 tablespoon all purpose flour; 3 1/2 pounds firm but ripe Bosc pears, peeled, cored, cut into 1 1/2-inch chunks (about 8 cups); 1 cup dried tart cherries (about 6 ounces); 2 tablespoons fresh lemon juice; 1/3 cup all purpose flour; 1/2 cup baker's sugar (superfine sugar) or regular sugar; 2 1/2 teaspoons finely grated lemon peel; French vanilla ice cream

Image may contain Food Plant Dessert Creme and Cream

Pear and Dried-Cherry Custard CrispNoel Barnhurst

Crème fraîche is a cultured cream with a rich, silky texture and a nutty, tangy flavor that's well worth seeking out for this recipe. Look for it at some supermarkets and in the dairy section of specialty foods stores.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

Recipe notes

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