I alway find sweet and savory combinations exciting. I have been addicted to this contrast ever since I made a batch of Barefoot Contessa Fleur de Sel caramels. I was very excited to find this flavor in ice cream and love how it pairs with fruit. There are always pumpkin pies and pecan pies on Thankgiving tables but your guests will talk about this dessert for years to come.
4 whole (to 5) Large Pears, Bosc Work Well
⅔ cups Sugar
¼ teaspoons Salt
1-½ cup All-purpose Flour
⅓ cups Sugar
⅓ cups Firmly Packed Brown Sugar
½ teaspoons Cinnamon
½ cups Pecans, Very Finely Chopped
1 stick Butter, Melted
Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with Haagen-Dazs’s Fleur de Sel caramel ice cream.