Caramelized Pear Pretzel Crisp
When August hits, I immediately start thinking of the Fall and what I’m going to eat as soon as the nights start getting chilly. Pumpkin bread, stews and roasts, and my favorite fall dessert – fruit crisps – come to mind. I heard about Chow’s Blue Moon Beer Recipe contest and immediately thought of infusing Blue Moon’s crisp, mellow beer into caramel, adding some baked pears and a buttery topping for a perfect fall crisp. Instead of nuts or oats I decided to use pretzels to amplify the salty-sweet contras. Besides, beer and pretzels seemed like a natural pairing. I loved the result and can’t wait to try it with Blue Moon’s Winter Abbey Ale.
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 4 bosc pears, peeled, cored, and cut into 1-2" pieces
- 1 cup + 1 1/2 tablespoons flour
- 3/4 cup brown sugar
- 3/4 cup butter, cut into cues
- 1 cup pretzels, crushed
- 1/8 teaspoon salt
1Heat oven to 375°F and grease an 8 by 8 inch square baking dish. In a medium saucepan over medium heat simmer beer until it’s reduced to 1/2 cup. Stir in sugar, reduce heat, and simmer for 5 minutes until color deepens and mixture thickens. Add cream and simmer another minute. Remove and cool for 5 minutes.
2In a bowl, toss pears and 1 1/2 tablespoons flour together to coat. When caramel is slightly cool, add to pears and gently stir to cover.
3In a separate bowl combine remaining flour with the butter, brown sugar, crushed pretzels, and salt. Mix together by pressing between fingers until butter is incorporated and mixture is crumbly.
4Place pears in baking dish, cover with crumb mixture, and bake until bubbly and lightly browned, about 30 minutes. Cool for 10 minutes and serve with vanilla ice cream.
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