Prep time: 10 minutes
Cook time: 30 minutes
4 cups fresh pears, medium
4 tablespoons Nakano
Seasoned Rice Vinegar
3/4 cup quick oats
2/3 cup brown sugar
1/2 cup, plus 2 teaspoons,
1/2 teaspoon salt
1 teaspoon cinnamon
6 tablespoons butter, diced
into 1/4-inch squares
Heat oven to 375 F.
Toss pears in rice vinegar and set
into lightly greased foil pouch.
Combine remaining ingredients
in bowl and use two forks to
combine ingredients until mixture
Pour mixture evenly over pears,
seal pouch and bake 20 minutes.
Open top of foil and bake
another 10 minutes, or until crisp
Chef’s tips: For crispier crust,
refrigerate crumbly mixture 30
minutes before baking. Serve with
scoop of vanilla bean ice cream.