Ingredients

Streusel:  

• 1 1/4 cups all purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
• 1 1/2 cups coarsely chopped walnuts

Filling:  

• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• ¼  cup Cheribundi Tru Cherry or Ginger Cherry juice
• 2 teaspoons finely grated orange peel
• 1 teaspoon vanilla extract

• 1/4 teaspoon salt
• 1 1/2 cups dried tart cherries (9 ounces)
• 4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
• Lightly sweetened whipped cream or vanilla ice cream

Method of preparation:

For streusel:
Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts.

For filling:
Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.

Preheat oven to 375°F. Generously butter 13×9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.