10 oz. (2-1/2 cups) Real California Monterey Jack cheese, finely shredded
3 lb. 8 oz. pears (about 7)
1 cup dark or golden raisins
1/2 cup lemon juice
1/2 tsp/ ground nutmeg + for garnish
5 oz. (1-1/4 cups) all-purpose flour
10 oz. (1-1/4 cups) brown sugar
1 tsp. salt
8 oz. (1/2 cup) unsalted Real California butter
Real California créme fraîche, lightly whipped for garnish
Peel, core, and thinly slice pears. Layer pear slices, sprinkling raisins among the slices, in a buttered 9 x 13-inch pan.
Sprinkle with lemon juice and nutmeg; reserve. Mix flour, brown sugar, and salt.
Cut in butter until mixture resembles coarse cornmeal; work in cheese.
Sprinkle cheese mixture over pear mixture.
Bake at 325° F until the pears are just tender and the cheese mixture has browned lightly, about 35 minutes. Remove from oven; cool 15 minutes. Cut into 12 squares. Serve warm or at room temperature.
Top 1 square with a dollop of créme fraîche; dust lightly with nutmeg.
