50+ Friends Club Cookbook -- Pies and Pastries -- Ginger-Tea Pear Crisp

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Ginger-Tea Pear Crisp

From the Kitchen of: Jennifer

1	C	Boiling water
3		Lipton flo-thru tea bags
1 1/3	C	Sugar
6	lg	Pears, peeled, cored and thinly sliced
2	tbsp	Lemon juice
1/2	C	Light brown sugar
1/2	C	All-purpose flour
1/4	tsp	Ground cinnamon
6	tbsp	Cold butter, cut in pieces
1/2	C	Coarsely crushed ginger snap cookies (about 7 cookies)
1/2	C	Chopped pecans or walnuts
2	tbsp	Cornstarch
1	tbsp	Water

Preheat over to 350F.
In teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags.
In 5-quart saucepot, combine tea, sugar, pears and lemon juice. Bring to the boil, then reduce heat to low and simmer 8 minutes or until pears are tender. Remove pears, reserving 1-1/3 cups tea liquid. In bottom of 2-quart shallow baking dish, arrange pears; set aside.
In medium bowl, combine brown sugar, flour and cinnamon. With pastry blender or fingers, cut or rub in butter until mixture is size of small peas. Stir in cookie crumbs and pecans; set aside.
In small saucepan, blend reserved tea liquid with cornstarch blended with water. Bring to a boil, then continue boiling 1 minute, stirring constantly. Pour over pears. Top with cookie crumb mixture. Bake 30 minutes or until bubbling and golden brown.
Makes about 8 servings.