Recipe

"Deconstructed" Pear Crisp Parfait

Hands on: 40 minutes
Total time: 1 ½ hours

Instead of the typical crisps where everything is cooked together, this parfait combines all the elements in an unusual presentation. The pears are cooked ahead of time and the crispy topping is baked separately. The components are layered to give them stronger individual flavors, more defined textures and a knock-em-dead presentation.

1 cup all-purpose flour ¾ cup brown sugar ½ cup oats 1 teaspoon cinnamon ½ cup (1stick) butter, cut in ½-inch pieces 4 pounds pears, peeled, cored and cut into chunks 2 tablespoons lemon juice ½ cup granulated sugar 2 cups whipped cream, vanilla yogurt or whipped topping

Preheat the oven to 375 degrees. In a food processor, pulse flour, brown sugar, oats and cinnamon. Add butter and pulse until mixture is moistened throughout and can be squeezed into small clumps. On a parchment-lined baking sheet, spread 1/4 to ¾-inch clumps to cover the pan, so there are different-sized pieces. Bake for 5 to 7 minutes, toss clumps to redistribute and bake for 3 to 7 minutes, or until crunchy and cooked through. Set aside to cool completely. Meanwhile, in a saucepan, combine pears, lemon juice and sugar and stir to combine. Add 2 tablespoons water and cook over medium heat until pears soften, 10-15 minutes. Add additional water, a tablespoon at a time, if pears dry out and begin sticking to the pan. Set aside to cool completely. In a parfait glass, layer pears, crumbles and whipped cream. Repeat with another layer.

Per serving: 524 calories (percent of calories from fat, 40), 5 grams protein, 77 grams carbohydrates, 7 grams fiber, 24 grams fat (14 grams saturated), 72 milligrams cholesterol, 134 milligrams sodium.