Ingredients:
5 cups peeled and sliced pears ( Bosc)
1 tablespoon sugar
3/4 teaspoon finely grated lemons, rind of, divided
2/3 cup rolled oats
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cardamom
1/4 cup butter or 1/4 cup margarine
1/3 cup sliced almonds
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 egg yolks, beaten
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon lemon juice
Directions:
In a 2-quart baking dish, mix together pears, 1 tablespoon sugar, and 1/4 teaspoon lemon peel; toss to mix.
In a bowl, combine oats, brown sugar, flour, cardamon, and 1/4 teaspoon lemon peel.
Using a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs.
Stir in almonds.
Sprinkle topping over fruit.
Bake at 375 for 30-35 minutes or until fruit is tender and topping begins to brown.
Cool slightly on a wire rack.
In a small sauepan, combine 1/4 cup sugar and cornstarch.
Stir in water until combined.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 more minutes; remove from heat.
Beat egg yolk in a small bowl; add a little of the hot mixture to the egg yolk and stir.
Return all egg yolk mixture to saucepan.
Cook and stir over low heat until nearly bubbly.
Cook and stir one minute longer.
Remove from heat.
Stir in 1 tablespoon butter, lemon juice, and the remaining 1/4 teaspoon lemon peel.
Serve crisp with warm sauce.
Servings: 6
Time preparation: 50 min.
Time total: 80 min.