Sunday, October 28, 2007

UPDATE: So I made this the other night and it is gooooood! I ended up diluting the pumpkin caramel with a whole can of pumpkin, not just a cup, cause I thought it was too sweet. The finished product ended up having a very subtle pumpkin cream taste, kinda like I had topped the whole with whipped cream and then mixed it in before eating it. Very delicious. It was certainly not too sweet, which is good. I ended up making two single servings and one large casserole full, which I left on the front sttop of an old Irish guy in town who happened to turn 51 the day I made the dessert.
Apple-Pear Crisp with Pumpkin-Caramel Sauce
3 large bosc pears, peeled, cored and cubed to make three cups
3 large Fuji apples, same deal as above
2 tablespoons fresh lemon juice
2 tablespoons butter
sprinkled cinnamon and ginger

Preheat oven to 400 degrees, mix fruit in a large bowl with lemon juice and spices.
Melt butter and toss into mix. Spread mixture out onto rimmed baking sheet or large casserole and roast, turning with spatula every 10 minutes, for 1/2 hour to 45 minutes. Fruit should not be cooked through.

For Pumpkin-caramel sauce:
1/2 stick butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 can pure pumpkin

Melt butter and sugar in a sauce pan until mixture is a deep amber color, stirring constantly, about 8 minutes.
Reduce heat to medium low and add cream slowly (mixture will bubble and sputter)
stir until caramel bits dissolve, about 2-3 minutes
Add pumpkin and stir until heated
chill to cold (about 2 hours)

Stir fruit and sauce together and place in large casserole. Top with:

1 cup quick cooking oatmeal
1/2 stick butter cut into small pieces
1/4 cup brown sugar
ground ginger and cinnamon to taste

Combine all ingredients in a bowl with your fingers until it resembles coarse meal
sprinkle over fruit mixture and then bake in the oven for 30-45 minutes at 350 until golden and bubbly.