Pear Apple Crunch

10 to 11 fresh-picked large very firm pears,

peeled and quartered or a mixture of pears

and unpeeled sliced tart apples

3 tablespoons Triple sec

3/4 cup pecans, chopped

CRUNCH

2 cups sugar

2 cups flour

1 cup butter

1/z teaspoon salt

Preheat oven 350°.

Core and slice each quartered pear crossways into 4 to 5 pieces. Place all slices in 12-inch round cake pan or 9 x 13- inch baking dish. Pour Triple sec over pears and stir so all pieces are coated. Let rest 30 minutes. Add walnuts and stir again.

Mix crunch of sugar, flour and butter in a round-bottomed bowl. Cut in butter with pastry cutter. Sprinkle mixture on top of pears. Bake 55 to 60 minutes.

Serve warm with feta, brie or sharp Cheddar crumbled on top.

TIP: Firm, slightly underripe pears are best for cooking flavor and texture. Use the very ripe pears for salads and eating out of hand.

Serves 8 to 10