This makes a stunning presentation and is a wonderful Thanksgiving dessert!

What You’ll Need:

¾ cup sugar

1 cup water

2 cups medium dry white wine

8 Bosc pears, peeled and cored

Crumble:

1 cup flour

½ teaspoon baking powder

1 cup sugar

4 Tablespoons coarsely ground pecans

10 Tablespoons cold, unsalted butter, diced

1 cup pecan halves

What to Do:

Preheat oven to 375 degrees.

Peel and core pears, place sugar and water in a large pot and heat over low heat until sugar is dissolved. Add wine and bring to boil; then add pears.  Place a crumbled piece of parchment paper over poaching liquid. Cover pot and simmer for 30 minutes. Remove pot from heat and let cool.

Sift flour and baking powder into a bowl, stir in sugar and ground pecans. Put in diced butter to form a crumble. Do not overmix. Stir in pecan halves.

Heavily butter a 2–quart baking dish, stand the pears in the dish. Sprinkle crumble mixture around the pears. Bake for approximately 25 minutes until crumbles are brown. Serve warm.

Serves 8