| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | California | Desserts, Fruits | 10 | Servings |
INGREDIENTS
| 1 | ts | Safflower oil |
| 1 1/2 | c | Sliced pears, such as Bosc |
| Or d'Anjou | ||
| 2 | c | Fresh raspberries |
| 1/4 | c | Dried currants |
| 1/3 | c | Maple syrup |
| 2 | tb | Arrowroot powder or |
| Cornstarch | ||
| 1 | tb | Lemon juice |
| 1 | tb | Grated lemon rind |
| 1 | c | Uncooked rolled oats |
| 3 | tb | Melted unsalted butter |
| 2 | tb | Light honey |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Cardamom |
INSTRUCTIONS
1. Lightly oil a 9- by 12-inch baking pan and arrange pear slices in bottom of pan. Cover with raspberries, then currants. Mix together maple syrup, arrowroot, lemon juice, and rind, and drizzle over pear mixture. Preheat oven to 375 degrees F. 2. In a large bowl combine oats, butter, honey, nutmeg, cinnamon, and cardamom. Crumble over pear mixture. Bake crisp until pears are tender and oats are lightly browned (30 to 40 minutes). Serve warm. Recipe By : the California Culinary Academy From: [email protected] (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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