| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Asian |
Fruits, Desserts |
8 |
Servings |
INGREDIENTS
| 4 |
|
Fuyu persimmons; to 6 |
| 1 |
lg |
Asian pear |
| 1/2 |
c |
Tangerine juice |
| 2 |
tb |
Granulated sugar |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Grated fresh ginger |
| 1/4 |
ts |
Ground cardamom |
| 4 |
tb |
Cold unsalted butter |
| 2 |
tb |
Light brown sugar |
| 1/2 |
ts |
Tangerine zest |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Ground cardamom |
| 1/2 |
c |
Whole oats; toasted |
INSTRUCTIONS
OAT CRUMBLE TOPPING
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 8.
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>
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