Name: Pear and Dried-Cherry Custard Crisp
Yield: 8 Servings
Ingredients: 3/4 cup all purpose flour; 6 tablespoons (packed) golden brown sugar; 1/4 cup pecans, ground in processor; 1 teaspoon ground cinnamon; 1 teaspoon finely grated lemon peel; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted; 1 teaspoon vanilla extract; 2 large eggs; 1 cup crème fraîche; 1 teaspoon vanilla extract; 1 tablespoon all purpose flour; 3 1/2 pounds firm but ripe Bosc pears, peeled, cored, cut into 1 1/2-inch chunks (about 8 cups); 1 cup dried tart cherries (about 6 ounces); 2 tablespoons fresh lemon juice; 1/3 cup all purpose flour; 1/2 cup baker's sugar (superfine sugar) or regular sugar; 2 1/2 teaspoons finely grated lemon peel; French vanilla ice cream

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