We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Life: your chance to spurn God's love Eternity: living with the consequences

Gingered Persimmon And Asian Pear Crisp

0
(0)
CATEGORY CUISINE TAG YIELD
Fruits Asian Desserts, Fruits 8 Servings

INGREDIENTS

4 Fuyu persimmons, to 6
1 Asian pear
1/2 c Tangerine juice
2 T Granulated sugar
1/2 t Salt
1 T Grated fresh ginger
1/4 t Ground cardamom
4 T Cold unsalted butter
2 T Light brown sugar
1/2 t Tangerine zest
1/8 t Salt
2 T Flour
1/4 t Ground cardamom
1/2 c Whole oats, toasted

INSTRUCTIONS

8    
Preheat oven to 375 degrees.  Peel persimmons and cut into 1/2-inch
slices to yield 3 cups. Core  pear and cut into 1/2-inch slices to
yield 2 cups. Finely chop  tangerine zest.  Combine the persimmons,
pears, juice, sugar, salt, ginger and  cardamom in an 8-inch square
baking pan.  Topping: Combine the butter, brown sugar, tangerine zest,
salt, flour  and cardamom in a food processor; pulse a dozen times or
so to  combine. Add the oats, pulsing just to combine.  Sprinkle the
topping over the fruit and bake for 40 minutes, or until  the fruit is
bubbling and the top is deep brown. Let cool 15 minutes  before
serving.  Serve with big scoops of French vanilla ice cream, if
desired. Serves  Source: The San Francisco Chronicle, November 22, 1995
Posted to  MM-Recipes Digest V3 #296  Date: Mon, 28 Oct 1996 16:20:24
+0000  From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?