| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 4 |
|
Medium-size Anjou pears, Bartlett pears or Golden Delicious apples, peeled, cored, and sliced |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
ts |
Lemon juice |
| 1/2 |
c |
Water |
| 1 |
c |
Sugar |
| 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Butter, or margarine |
|
|
Whipping cream (optional) |
INSTRUCTIONS
Place pears in a greased 8-inch-square baking pan. Sprinkle with cinnamon,
nutmeg, lemon juice, and water; mix lightly.
In a medium-size bowl, mix sugar and flour. Using a pastry blender or 2
knives, cut in butter until mixture resembles coarse crumbs; evenly scatter
crumbs over pear mixture. Bake in a 350 degrees oven until fruit is tender
when pierced and crust is lightly browned, about 1 hour. Offer cream to
pour over individual portions.
This recipe appeared in a 1949 issue of Sunset. Pears or apples are lightly
spiced, then baked beneath a crust of sweet, buttery crumbs.
Per serving: 622 cal. (35 percent from fat); 4 g protein; 24 g fat (14 g
sat.); 104 g carbo.; 236 mg sodium; 62 mg chol.
Obtained electronically from public library databank search and formatted
for MasterCook by Brenda Adams <adamsfmle@sprintmail.com> Posted MC 3/2/97
Recipe by: Sunset Magazine, 1949
Posted to MC-Recipe Digest V1 #493 by Adams <adamsfmle@sprintmail.com> on
Mar 02, 1997.
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