| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
All purpose flour |
| 1/4 |
c |
Packed dark brown sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 7 |
tb |
Chilled butter; cut into pieces |
| 3/4 |
c |
Shredded sweetened coconut |
| 2/3 |
c |
Sliced almonds; (about 2 3/4 ounces) |
| 3 1/2 |
lb |
Pears; peeled, cored, cut |
|
|
; into 1/2-inch-thick |
|
|
; wedges |
| 1 1/3 |
c |
Dried tart cherries or raisins |
| 2/3 |
c |
Packed dark brown sugar |
| 2 |
tb |
All purpose flour |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 2 |
tb |
Butter; (1/4 stick) |
|
|
Vanilla ice cream |
INSTRUCTIONS
TOPPING
FRUIT
For Topping: Mix flour, sugar, ground cinnamon and ground nutmeg in medium
bowl. Add chilled butter and rub with fingertips until mixture resembles
coarse meal. Add shredded coconut and sliced almonds and rub mixture with
fingertips until small clumps form. (Topping can be prepared 1 day ahead.
Cover and refrigerate.)
For Fruit: Preheat oven to 375 F. Butter 13 x 9x2-inch glass baking dish.
Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to
prepared dish. Dot with butter. Sprinkle topping over. Bake until topping
browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice
cream.
Serves 8.
Bon Appetit November 1994
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