Ispahan Crisp

Thanks to the creativity of Pierre Herme, the world has been introduced to many enchanting new flavor pairings, with the Ispahan being most famous. Comprised of raspberry, lychee, and rose water, these components are traditionally used to create a French macaron (not to be confused with a macaroon, mind you). Taking a decidedly American approach and turning it into a homely fruit crisp, this dessert is sophisticated in flavor but very approachable in preparation and presentation.