Description
Fresh pears, custard and tart cherries....Bake this up in the Fall when pears are ripe and juicy. Can't find creme fraiche? I used vanilla yogurt and a little cream. Trader Joe's has both the creme fraiche and tart dired cherries.
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Directions
For topping: Mix first 6 ingredients in medium bowl. Add melted butter and vanilla extract and stir with a fork until soft and crumbly dough forms.
For custard: Whisk eggs in medium bowl to blend. Whisk in creme fraiche and vanilla. Sift in flour; whisk until smooth.
For filling: Preheat oven to 375 degrees. Generously butter a 13x9 inch casserole or oval baking dish. Combine the pears, cherries, and lemon juice in a large bowl; toss to blend. Mix flour, sugar and lemon peel in a small bowl. Add to pear mixture and toss to blend. Transfer pear mixture to baking dish and press slightly with a rubber spatula to form an even layer. Pour custard over pear mixture. Using fingers, crumble topping evenly over. Bake until pears are tender and topping is deep golden, about 50-55 minutes. Remove from oven and let stand for 10 minutes. Serve warm or at room temperature with ice cream.
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Ingredients
 Topping
3/4 cup all purpose flour
6 T. packed brown sugar
1/4 cup pecans, ground in the processor
1 tsp. cinnamon
1 tsp. finely grated lemon peel
1/2 tsp. salt
1/2 cup unsalted butter, melted
1 tsp. vanilla extract
Custard
2 large eggs
1 cup creme fraiche
1 tsp. vanilla extract
1 T. flour
Filling
3 1/2 pounds firm but ripe pears, peeled, cored and cut into 1 1/2 inch chunks
1/2 cup dried tart cherries
2 T. fresh lemon juice
1/3 cup all purpose flour
1/2 cup baker's sugar (superfine sugar) or regular sugar
2 1/2 tsp. finely grated lemon peel
French vanilla ice cream
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