Pear And Golden Raisin Crisp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Allpurpose flour |
| 1 | T | Sugar |
| 1/2 | c | Light brown sugar, packed |
| 6 | T | Unsalted butter, 1/2inch |
| cubes | ||
| 3/4 | c | Sliced unpeeled almonds |
| 1/2 | t | Ground cinnamon |
| 3/4 | c | Sugar |
| 2 1/2 | T | Tapioca |
| 6 | Ripe pears, about 3 | |
| pounds sliced | ||
| 1 | c | Golden raisins |
| Crema, for serving recipe | ||
| below optional |
INSTRUCTIONS
In a large mixing bowl, cut together the topping ingredients with 2 knives until they are well combined and crumbly. Be sure the butter is evenly distributed in the mixture. If desired, freeze for up to 3 months, or use immediately. Preheat the oven to 400 degrees. In another large mixing bowl, combine the sugar and the tapioca and toss until evenly mixed. Add the pears and toss until they are evenly coated with the mixture. Mix in the raisins. Turn the fruit mixture into a 10 x 2inch deep round baking dish, preferably glass. Sprinkle the crumb mixture evenly over the top and bake the crisp for 15 minutes, then turn the oven down to 375 degrees. Bake for 15 to 20 minutes more, or until the topping is golden. Cool on a rack for 10 minutes, then serve warm accompanied by a dollop of Crema, if desired. Yield: 8 servings Posted to MC-Recipe Digest V1 #328 Recipe by: TOO HOT TAMALES SHOW #TH6224 From: Meg Antczak <meginny@frontiernet.net> Date: Wed, 4 Dec 1996 08:11:39 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 3002
Calories From Fat: 1075
Total Fat: 124.9g
Cholesterol: 183.2mg
Sodium: 42.6mg
Potassium: 3121.5mg
Carbohydrates: 487.1g
Fiber: 51.1g
Sugar: 358.7g
Protein: 31.6g