
To give you a taste of what's inside, let me list a few of the recipes that caught my eye: Roasted Butternut Squash Salsa, Ham, Yam and Kale Soup, Roasted Chicken Breast with Root Vegetables, Oktoberfest Sausages and Red Cabbage, Fettuccine with Roasted Butternut Squash and Chard, Cranberry Rum-Raisin Sauce, Pumpkin Sticky Toffee Pudding, and Persimmon Cookies.
I decided to try the Pear-Cranberry Crisp from the dessert section. The result was beyond my expectations with the sweet-tart of the carmelized cranberries melting into the perfumey pears and all covered with the buttery brown sugar and oats topping. Yes, this is a must for making this fall.
PEAR-CRANBERRY CRISP
(Autumn Gatherings)
1 12-ounce bag fresh (or frozen) cranberries
1 1/2 c. light brown sugar, divided
4 ripe pears, peeled, cored, and cut into 1-inch chunks
1/4 c. flour
2 Tbsp. lemon juice
1 tsp. pumpkin pie spice, or 1/2 tsp. each ground ginger and ground cinnamon
2 Tbsp. butter, cut in small cubes
Topping:
1 c. oats
3/4 c. light brown sugar
1/2 c. flour
1/4 tsp. salt
8 Tbsp. butter, cut up
Preheat oven to 375F. Lightly butter an 11 1/2 x 8-inch baking dish.
Combine the cranberries and 1 cup of the brown sugar in a medium saucepan. Bring to a simmer over medium heat, stirring often to dissolve the sugar. Cook until the cranberries burst, about 5 minutes (if using fresh berries). Pour into the prepared dish. Let stand to cool until tepid, about 15 minutes.

Mix together the pears, the remaining 1/2 cup brown sugar, the flour, lemon juice, and spice. Pour over the cranberries and dot with the butter.
To make the topping: mix together the oats, brown sugar, flour, and salt in a bowl. Add the butter and rub everything together with your fingers until combined. Press the mixture together into a cohesive mass. Crumble in a relatively even layer over the pears. Place on a rimmed baking sheet (to catch any bubbling juices).
Bake until the juices are bubbling and the topping is crisp, 50-60 minutes. Cool until warm, and serve with vanilla ice-cream.
Serves 6-8.

YUM!!! :-) That looks soooooooooo good!!!
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