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1
Preheat the oven to 350 degrees.
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2
In a large mixing bowl, combine the pears, sugar, flour, 1/4 teaspoon salt, lemon zest and ginger.
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3
Mix in 1 tablespoon lemon juice and the vanilla.
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4
In a large skillet fitted with a lid, melt the butter over medium-high heat.
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5
Add the pear mixture and saute for 2 minutes.
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6
Pour in cup water and bring to a boil.
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7
Cover and cook at a gentle boil for 20 minutes.
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8
Uncover and simmer, stirring every 10 minutes, until most of the liquid evaporates, about 40 minutes more.
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9
Add the remaining lemon juice and keep at a gentle boil, stirring occasionally, until the liquid becomes syrupy, 15 to 20 minutes.
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10
Make the crisp: In a large bowl, combine the flour, almonds, oats, brown sugar, cinnamon and salt.
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11
Cut in the butter with a pastry blender or 2 forks, then mix the dough with your hands until combined and crumbly.
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12
Transfer to a small baking sheet and cook until golden, 20 to 25 minutes.
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13
Stir the crisp, then let cool and break into pieces with a wooden spoon.
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14
Prepare the syllabub: Whisk the cream with an electric mixer until it starts to thicken.
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15
If using heavy cream, gradually pour in the sugar.
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16
Add the brandy, if you choose, one tablespoon at a time, tasting after each addition.
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17
Turn the mixer to high and whip to soft peaks.
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18
Assemble the dessert: in clear glasses, place a layer of pears, followed by a layer of crisp (about 1/3 cup each per serving).
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19
Top each with syllabub and dust with cinnamon.
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20
Or assemble in a large trifle bowl.
