Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FRUIT
  5               Cups  sliced peeled baking pears (such as Bosc)
  1         Tablespoon  sugar
     1/4      Teaspoon  grated lemon peel
                        TOPPING
     2/3           Cup  old-fashioned rolled oats
     1/3           Cup  all-pupose flour
     1/3           Cup  firmly packed brown sugar
     1/4      Teaspoon  cardamom
     1/4      Teaspoon  grated lemon peel
     1/4           Cup  butter -- (1/2 stick) softened
     1/3           Cup  sliced allmonds
                        LEMON SAUCE
     1/4           Cup  sugar
  2          Teaspoons  cornstarch
     1/2           Cup  water
  1                     egg yolk -- beaten
  1         Tablespoon  butter
     1/4      Teaspoon  grated lemon peel
  1         Tablespoon  lemon juice

Preparation:

1. Heat oven to 375F. In 8-inch square (2-quart) baking dish, combine pears, 1 tablespoon sugar and 1/4 teaspoon lemon peel; toss to mix. 2. In small bowl, combine oats, flour, brown sugar, cardamom and 1/4 teaspoon lemon peel; mix well. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in almonds Sprinkle topping over fruit. 3. Bake at 375F for 30 to 35 minutes or until pears are tender and topping begins to brown. 4. Meanwhile, to make sauce, in small saucepan, combine 1/4 cup sugar and cornstarch; mix well. Stir in water; cook and stir over medium heat until bubbly and thickened. Cook and additional 2 minutes, stirring frequently. 5. Remove saucepan from heat; stir a small amount of hot mixture into beaten egg yolk. Return mixture to saucepan; cook and stir over low heat until bubbly. Cook and stir an additional minute. Remove saucepan from heat; stir in 1 tablespoon lemon peel and lemon juice. 6. Serve pear crisp warm with warm lemon sauce.

Nutritional Information:

1319 Calories (kcal); 66g Total Fat; (43% calories from fat); 12g Protein; 177g Carbohydrate; 368mg Cholesterol; 628mg Sodium