Pear Crisp with Lemon Sauce

Ingredients:

• 5 cups peeled and sliced pears Bosc
• 1 tablespoon sugar
• 3/4 teaspoon finely grated lemon rind of divided
• 2/3 cup rolled oats
• 1/3 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup sliced almonds
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 egg yolk beaten
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon lemon juice

Steps:

• In a 2-quart baking dish mix together pears 1 tablespoon sugar and 1/4 teaspoon lemon peel; toss to mix
• In a bowl combine oats brown sugar flour cardamon and 1/4 teaspoon lemon peel
• Using a pastry blender cut in 1/4 cup butter until mixture resembles coarse crumbs
• Stir in almonds
• Sprinkle topping over fruit
• Bake at 375 for 30-35 minutes or until fruit is tender and topping begins to brown
• Cool slightly on a wire rack
• In a small sauepan combine 1/4 cup sugar and cornstarch
• Stir in water until combined
• Cook and stir over medium heat until thickened and bubbly
• Cook and stir for 2 more minutes; remove from heat
• Beat egg yolk in a small bowl; add a little of the hot mixture to the egg yolk and stir
• Return all egg yolk mixture to saucepan
• Cook and stir over low heat until nearly bubbly
• Cook and stir one minute longer
• Remove from heat
• Stir in 1 tablespoon butter lemon juice and the remaining 1/4 teaspoon lemon peel
• Serve crisp with warm sauce