Kitchen Witch - Island drink becomes dessert

In continuation of the make-do-on-an-island theme, I’d like to call attention to the Dark ‘n’ Stormy, a cocktail that is grossly underestimated on the mainland.

Known as the national drink of Bermuda, this elixir of dark rum (in Bermuda, it’s Gosling’s Black Seal) and ginger beer, garnished with lime, is one of life’s greatest little pleasures. While island bound, my housemate and I religiously abided by the 5 o’clock Stormy hour so the evening could begin on a proper note.

Back among the chilly air, I am lonesome for a dark and stormy night of the palm tree-swaying kind. Looks like I’ll have to make do with autumn leaves and pear trees instead. Below, I pay tribute to the queen of cocktails in dessert form. Using in-season pears, with all the D ‘n’ S trimmings, I’ve whipped up a gingery-rummy crisp that takes me back, right where I belong.

Dark ‘n’ Stormy Pear Crisp

Filling:

6-8 Bartlett or Anjou pears, peeled, cored and roughly chopped

1/3 cup raisins, soaked in 1/2 cup dark rum for at least 20 minutes

3 tablespoons chopped crystallized ginger

2 teaspoons lime zest (approximately 2 limes)

3 tablespoons unsalted butter

Vanilla bean or high-quality vanilla extract

Topping:

6 tablespoons flour

1/4 cup light brown sugar

1/4 cup granulated sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon salt

5 tablespoons unsalted butter, cut into small pieces, softened

3/4 cup walnuts or pecans, chopped

• Preheat oven to 375 degrees. In a medium mixing bowl, add pears, raisins soaked in rum, ginger and lime zest. Stir to combine. Pour into an 8-inch square or 9-inch pie plate.

• Melt butter in a small saucepan over low heat. Add vanilla extract or scraped insides of a vanilla bean. Let brown for at least three minutes. Pour browned butter over fruit. Set aside.

• Topping:

In a medium bowl, combine flour, sugars, spices and salt. With hands, pinch butter into mixture until it looks like crumbly wet sand. Add nuts until well combined. Refrigerate for about 15 minutes before using.

• Drop topping onto buttered fruit, covering entire surface. Bake until fruit is fork-tender and topping is crunchy, between 45 minutes and 1 hour. Cool slightly and serve in bowls. Makes enough for six.

Culinary questions? Contact Kim O’Donnel at kim.odonnel@creativeloafing.com.