<<Disclaimer:  Verify this information before applying it to your situation.>>
 
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Copyright 1995, Andrea Karen Frankel.   All commercial rights
reserved.  Permission granted to copy and distribute at no charge,
provided this copyright is included intact and the recipes are not
modified.
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Andrea's Pear Crisp
--------------------- makes one 9x13 pan or large flat casserole dish
 
This has become something of a "signature dish" - I often take it to
potlucks and other parties, where nonceliacs like it, too.  The recipe
that I started modifiying years ago originally called for rolled oats.
I have used rolled oats and rolled rye flakes, as well as a number of
different GF cereals.  Rolled uncooked rice flakes were too bland.
 
The key to the success of this recipe is to have pears so ripe that
you almost swoon from their fragrance.  Bartlett, D'Anjou, and Bosc
all work very well; if using smaller pears such as Seckel, double the
number.  Hint: to ripen pears without losing most of them to rot or
mold, be sure that none of the fruits is touching another while they
sit out on your kitchen counter.
 
6-9 large, very ripe pears
1/2 cup frozen OJ or pineapple juice concentrate
1 tsp   GF vanilla extract
1 Tbsp  Meyer's Dark (Plantation Punch) Rum
 
1 cup   brown rice flour
1 cup   Yellow-D or other brown sugar, loosely packed
1.5 cups        Cornflakes or other crunchy GF cereal
1.5 tsp         ground cinnamon
1.5 tsp         ground allspice
0.5 tsp         ground cloves
6 Tbsp  butter
 
Preheat oven to 375 degrees F.  Pan spray or lightly grease a 9x13"
baking dish or large, flat casserole.
 
Core and cut up the pears into the baking dish (leave skins on, except
where bruised).  In a glass measuring cup, microwave the frozen juice
concentrate for one minute.  Stir in the vanilla and rum, then pour over
pears and mix GENTLY to coat.
 
Using the same measuring cup, microwave the butter 30-40 seconds until
melted.  Stir everything else together in a bowl (or toss lightly with
dry hands to keep from crushing the cereal).  Dribble the butter over,
and mix gently until it looks uniformly moist.  Spoon evenly over the
pears, but don't pack it down.
 
Bake 35 minutes, or until it's nice and bubbly and the top is just
starting to brown.  Serve hot or cold (it reheats well in the
microwave).  A scoop of vanilla <frozen dessert of your choice> on
top is heavenly!