Smoke-Roasted Raspberry Pear Crisp
Chef on Call
- Course: Dessert
- Features: Grilling
Summary:
Here, the smoke from soaked wood chips used on the grill enhances the flavor of the fruit. The crisp can be assembled in the skillet hours in advance and placed on the grill during the meal. It bubbles, it browns, it's hot and delicious served with vanilla ice cream.
Soak 2 cups of wood chips (preferably apple) for 1 hour, then drain before using.
For a delicious twist on this crisp, substitute blueberries and peaches for the raspberries and pear. (Raspberries and peaches are good together, too.)
6 to 8 servings
Ingredients:
For the filling- 2 pints raspberries
- 1 large Asian or Bartlett pear, peeled, cored and cut into 1/4-inch dice
- 3/4 cup flour
- 1/2 cup sugar
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup coarsely crumbled gingersnap cookies
- 1/2 cup packed light brown sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
- Pinch salt
Directions:
Prepare the grill for a 2-zone fire (direct and indirect heat). If using a gas grill, preheat to medium-high (400 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on the outer edges of the cooking area. (If the dessert is to be cooked on a grill that has already been cooking, there's no need to redistribute the coals.) For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Brush and the grill grate.
Meanwhile, make the filling: Gently rinse, then pick through, the raspberries, removing any stems, leaves or bruised berries; place in a large nonreactive mixing bowl. Add the diced pear and 1/4 cup of the flour, then the sugar and the lemon zest; toss gently to coat evenly, and add the lemon juice.
Lightly spray a medium-size (10 inches) cast-iron skillet with nonstick cooking oil spray and spoon in the raspberry-pear mixture, spreading it in an even layer.
For the topping: Combine the cookies, brown sugar and the remaining 1/2 cup of flour in the bowl of a food processor; process to a coarse powder. Add the butter and salt and pulse in short bursts just until the mixture is coarse and crumbly (about 30 seconds total; do not over-process). Spoon the topping over the filling in the skillet.
Toss the soaked wood chips on the mounds of coals. Place the cast-iron skillet containing the crisp in the center of the grill, away from direct heat. Cover with the grill lid and cook for 30 to 40 minutes, until the filling is bubbling and the topping is browned. Serve hot or warm.
Grilling Temperatures:In "The Barbecue! Bible," Steven Raichlen recommends the "Mississippi test" for those who don't have grill thermometers.
Hold your hand about 6 inches above the coals and start counting "one Mississippi, two Mississippi," etc., until the force of the heat causes you to pull away. The number of seconds (Mississippis) you can hold your hand above the coals or gas-fired heat roughly corresponds to these temperatures:
High heat = 1 to 2 seconds (650 degrees)
Medium-high heat = 4 to 5 seconds (4oo to 450 degrees)
Medium heat = 6 to 7 seconds (350 degrees)
Medium-low heat = 8 to 10 seconds (300 degrees)
Low heat = 12 to 15 seconds (250 to 275 degrees)
Recipe Source:
Adapted from "Primal Grill With Steven Raichlen," his new television cooking series.
E-mail the Food Section with recipe questions.
(Michael Temchine for The Washington Post)
