Mandelbrot Pear & Cashew Crisp: Pear Cashew Filling

Coursely chopped pears and cashews give this pie filling a distinct and sweet flavor.

Ingredients

2 tablespoons margarine
3/4 Cup water
1 Teaspoon fresh lemon juice
1/2 Cup sugar
1 Tablespoon potato starch
1 Teaspoon ground cinnamon
3 pears, peeled, cut in thick slivers
1/2 Cup unsalted cashews, coarsely chopped

Directions

Preheat oven to 350F (175C). Meanwhile make Pear and Cashew Filling. Melt margarine in a large saucepan over medium heat. Stir in water, lemon juice, sugar, and cinnamon until combined. Slowly sprinkle potato starch stirring constantly until smooth. Add pears and cashews and cook, stirring occasionally, until pears are very tender, about 15 - 20 minutes.

Remove from heat and pour pear mixture over chilled Mandelbrot crust in pie tin. Pack remaining Mandelbrot mixture in dollops around rim of crust and over top of pears. Bake for 25-30 minutes until filling is bubbly and topping is golden brown.

Cool for 5 minutes and cut into wedges. Serve hot. Store covered in plastic wrap in the refrigerator. Bring to room temperature or heat before serving. Makes 12 servings.