Monterey Jack & Pear Crisp
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Ingredients
Look for dairy brands with the Real California seals.
1 Cup Dark or golden raisins
Cup lemon juice
10 Ounce (2-1/2 cups) california monterey jack cheese, finely shredded
3 Pound 8 oz. pears (about 7)
Teaspoon ground nutmeg + for garnish
5 Ounce (1-1/4 cups) all-purpose flour
10 Ounce (1-1/4 cups) brown sugar
1 Teaspoon salt
8 Ounce (1/2 cup) unsalted butter
creme fraiche, lightly whipped for garnish
Cup lemon juice
10 Ounce (2-1/2 cups) california monterey jack cheese, finely shredded
3 Pound 8 oz. pears (about 7)
Teaspoon ground nutmeg + for garnish
5 Ounce (1-1/4 cups) all-purpose flour
10 Ounce (1-1/4 cups) brown sugar
1 Teaspoon salt
8 Ounce (1/2 cup) unsalted butter
creme fraiche, lightly whipped for garnish
Instructions
Peel, core, and thinly slice pears.
Layer pear slices, sprinkling raisins among the slices, in a buttered 9 x 13-inch pan.
Sprinkle with lemon juice and nutmeg; reserve.
Mix flour, brown sugar, and salt.
Cut in butter until mixture resembles coarse cornmeal; work in cheese.
Sprinkle cheese mixture over pear mixture.
Bake at 325ø F until the pears are just tender and the cheese mixture has browned lightly, about 35 minutes. Remove from oven; cool 15 minutes. Cut into 12 squares. Serve warm or at room temperature.
PER ORDER
Top 1 square with a dollop of creme fraiche; dust lightly with nutmeg.
Recipe provided by the California Milk Advisory Board
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