- 1 cup dried sour cherries
- red wine or water to cover cherries
- 8 ripe pears (2¼ lbs) peeled, cored, diced
- ½ cup sugar
- 1¼ cup flour
- ⅓ cup ground toasted almonds
- ¼ cup dark brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 8 tablespoons unsalted butter melted
In small saucepan combine cherries with enough wine or water to cover by 2 inches. Bring mixture to simmer. Allow to cool and soak overnight in frige(8 hrs). Drain cherries reserving liquid. Combine pears, cherries and ¼ c sugar. Toss well. Mix in ½ c cherry liquid. Let stand 30 minutes. Heat oven to 375. Whisk together ¼ c sugar, flour, almonds, brown sugar and spices. Drizzle in butter. Stir with fork until incorporated. Crumble to small pieces. Spoon fruit mixture into 8 oz ramekins and place on cookie sheet. Evenly sprinkle crumbs over each. Bake until filling bubbles and top is nicely browned, about 40 minutes. Serve hot or at room temperature with vanilla ice cream or heavy cream. Serves 8-10.
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