Baked Pears with Almond Streusel

Makes 8 servings

4 firm ripe pears
6 tablespoons granulated sugar
6 tablespoons firmly packed brown sugar
1/8 teaspoon salt
6 tablespoons all-purpose flour
3 ounces (6 tablespoons) cold unsalted butter, cut into 1-inch pieces
3 ounces (3/4 cup) natural almonds, toasted

Preheat the oven to 350°F.

Peel, halve, and core the pears. Place them in a single layer, cored side up, in an ovenproof baking dish. (If the pears won’t sit upright, slice a thin piece off the bottom of each one.)

In a food processor, process the granulated sugar, brown sugar, salt, and flour. Add the butter and almonds. Using the pulse switch, process until the mixture begins to come together.

Press some of this streusel on top of each of the pears, completely covering them. Bake the pears until the streusel is golden brown in color, about 25 minutes.


1/4 vanilla bean or 1/4 teaspoon vanilla bean paste
1 1/2 cups heavy (whipping) cream
3 tablespoons granulated sugar

While the pears are baking, prepare the cream: If you are using the vanilla bean, slice it in half lengthwise and scrape out the seeds. Reserve the bean for another use. Place the seeds or vanilla bean paste in a medium bowl with the cream and sugar. Whip the cream until thickened but still pourable.

To serve:
Put some cream in the bottom of each of 8 bowls. Place a warm pear on top and serve immediately.