Wednesday, October 24, 2012
Vegan MoFo 24: Asian Pear Crisp with Walnut Topping
So we made Asian Pear Crisp with Walnut Topping to take to our engagement with friends. The recipe called for 3 pears, or 1.5 lbs. My pears were a little small, so I had to use about 10 of them to get enough. Coring the little buggers was a pain, but probably the worst part of the job.
I will complain about the two setbacks though. First, I had toasted the walnuts for the topping, and I suppose I didn't give them enough time to cool. So instead of the crumbly textured dough I was supposed to end up with, I had a buttery spread on my hands. I topped the fruit mix with it anyway though, and the dessert still ended up smashing. It was just more of a smashing cobbler than a crisp.
Healthy Top. I take issue with the name, because come on, dessert is not healthy, but I was still excited. I refrigerated it prior to opening, and started whipping. Then I noticed a after-factory sticker on the tetra-pack box that said "Oops!!!! Freeze Immediately And Whip As Soon As Possible." So I bought this off a shelf, but I have to freeze immediately? What the hell?
Well it tasted awful. So we snagged some vanilla So Delicious on the way out, and it was great. I'm just bummed that I didn't get to have the bourbon cream recommended by the book.
All of that aside, this knocked everyone's socks off. Everyone loved it, especially me! And I felt like I had brought it, so to speak, on the behalf of fancy cocktail hour vegans everywhere. This was no more difficult to make than a plain old apple crisp - in fact it had fewer ingredients than many of the crisps I've made over time. But it sounds so showy, and it has bourbon-soaked raisins in it.