Pear And Dried Cranberry Crisp With Light Whipped Cream

Seldom seest thou a man make haste to be rich, and thrive in religion. Christ’s message to John holds true; the poor are most forward in receiving and following the Gospel. As thou lovest thy zeal, beware of resolving to be rich, lest gain prove thy godliness; take heed of ambitious aspiring, lest courts and great places prove ill airs for zeal, whither it is as easy to go zealous as to return wise. Peter, while he warmed his hands, cooled his heart.

Richard Baker

CATEGORY	CUISINE	TAG	YIELD
		Dujour06, New	1	Servings

INGREDIENTS

5		Pears, peeled and sliced
		or chunked to yield
		4 cups
1/2	c	Dried cranberries
1	T	Grand Marnier, optional
1/2	c	Sugar
1	T	Arrowroot
2		Pinches cardamom
4	T	Butter, cut into chunks
1/2	c	Brown sugar
3/4	c	Rolled oats
1/4	c	Flour

INSTRUCTIONS

Preheat oven to 400 degrees. Combine pears, dried cranberries, Grand
Marnier, sugar, arrowroot and cardamom in a bowl. Put this mixture
into a 4-6 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.  S: 4 servings  Converted by MC_Buster.  Recipe by: CHEF
DU JOUR SHOW #DJ9201  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3043 Calories From Fat: 462 Total Fat: 52.6g Cholesterol: 122.1mg Sodium: 60.9mg Potassium: 1622.2mg Carbohydrates: 651.8g Fiber: 53.9g Sugar: 309.1g Protein: 8.3g