Ingredients
- 8 ripe Bartlett or Anjou pears (about 4 pounds)--peeled, halved, cored and sliced 1/2 inch thick
- 1 cup plus 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup pecans, finely chopped
- 1/2 cup light brown sugar
- 1/3 cup coarse polenta (not instant)
- 1 teaspoon cinnamon
- Salt
- 1 stick (4 ounces) cold unsalted butter, cut into tablespoons
- Vanilla ice cream, for serving
Description
Food & Wine
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