Instructions: Preheat oven to 400 degrees. Combine pears, dried cranberries, Grand Marnier, sugar, arrowroot and cardamom in a bowl. Put this mixture into a 4- to 6-cup ovenproof baking dish.

Put the butter, brown sugar, rolled oats and flour in a food processor. Pulse to form a crumbly mixture. Spread this on top of the pears and cranberries.

Bake for about 30 minutes until the oat topping is brown and crispy and the fruit is soft.

For the Light Whipped Cream: Put the egg whites into a medium bowl, add the sugar, and whip by hand or by machine until the whites form firm but not dry peaks. Whip the cream by hand or by machine until it forms soft peaks. Fold the cream into the beaten egg whites.

Scoop some of the crisp into each of four soup plates or bowls. Add a dollop of light whipped cream and garnish with a sprig of fresh mint. Or, serve the crisp with ice cream or frozen yogurt.

This recipe yields 4 servings.

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