| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | California | Desserts, Fruits | 10 | Servings |
INGREDIENTS
| 1 | t | 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 | T | Arrowroot powder or |
| Cornstarch | ||
| 1 | T | Lemon juice |
| 1 | T | Grated lemon rind |
| 1 | c | Uncooked rolled oats |
| 3 | T | Melted unsalted butter |
| 2 | T | Light honey |
| 1/2 | t | Nutmeg |
| 1/2 | t | Cinnamon |
| 1/4 | t | Cardamom |
INSTRUCTIONS
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. 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: Sykes.Kaye@uniface.Nl (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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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 9.2mg
Sodium: 2.4mg
Potassium: 97.2mg
Carbohydrates: 13.8g
Fiber: 2g
Sugar: 10g
Protein: <1g