The topping of this Pear Crisp from Gramercy Tavern is my favorite part of the dessert. Crunchy toasted oats, pops of sweet currants, and plenty of brown sugar and butter ensure that each spoonful is crisp and lightly sweet. That and the two chubby scoops of silky sweet cream ice cream alone could be deemed dessert. But there's much more. Tucked beneath the oats and currants are fresh pears, perfectly diced and baked till tender. It's not overly syrupy as many restaurant crisps tend to be. Here you can count on the slow, easy melt of ice cream to to sauce the pears.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.