Wednesday, 3 December 2014

Pear & Cranberry Crisp with Granola Topping

I wasn't going to make a pear dessert (or any dessert at all, in fact), but I had just bought some pears in order to make the Pear & Celeriac salad, and there were quite a few left over. Then Mum showed up for lunch, with a big bag of pears. "I just bought a basket of pears and there are too many for me!" So now I had really a lot of pears, and they just don't keep forever. Nothing for it but to cook them... with some cranberries, into a Crisp. Can't complain.

8 servings
1 hour 30 minutes



Make the Topping:
1/3 cup honey
1/3 cup unsalted butter
1 teaspoon vanilla extract
1/3 cup chopped nuts
1/3 cup raisins
2 cups large flake rolled oats

Melt the honey and butter together, either in a small pot or in a bowl in the microwave. Mix in the vanilla extract.

Chop the nuts and mix them with the raisins and the rolled oats. Mix all of these into the honey-butter mixture. Set aside until needed.

Preheat the oven to 375°F.

Finish the Crisp:
6 large Bosc pears
2 cups fresh or frozen cranberries
2 tablespoons finely minced preserved ginger

Peel the pears, and core them, and chop them into bite-sized pieces. Put them in a shallow 9" x 13" baking pan (lasagne pan). Mix  in the cranberries. Finely mince the ginger, and sprinkle it over the pears and cranberries. Top with the granola mixture, sprinkled evenly over the fruit.

Bake for 45 to 55 minutes, until nicely browned. Serve warm or cool.

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