PEAR CRISP

• 2 pears (8 to 10 oz.wt. pear flesh)
• 2 teaspoons lemon juice
• 2 teaspoons sugar
   
• 1/4 cup flour (1 oz.wt.), preferably whole wheat
• scant 1/3 cup dark brown sugar (2 oz.wt.)
• 1/24 teaspoon mace (1/3 of 1/8 teaspoon measure)
• 2 tablespoons butter (1 oz.wt.)
• Thick cream

Heat oven to 425 degrees F.

Peel, core, and slice the pears. Mix lemon juice and sugar in a 3-cup (24 fl.oz.) baking dish. Add pear slices and stir around in this mixture.

Put flour, sugar, and mace in work bowl of food processor with chopping blade. Chop until well blended. Cut up butter and drop in pieces down feed tube. Chop until butter is blended into the rest of the ingredients. Sprinkle topping over pears. Bake 35 minutes or until pears are tender and topping golden.

Let rest 5 minutes before serving warm with thick cream to pour over.

Serves 2