Gingered persimmon and asian pear crisp
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fuyu persimmons; to 6 | |
| 1 | large | Asian pear |
| ½ | cup | Tangerine juice |
| 2 | tablespoons | Granulated sugar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Grated fresh ginger |
| ¼ | teaspoon | Ground cardamom |
| 4 | tablespoons | Cold unsalted butter |
| 2 | tablespoons | Light brown sugar |
| ½ | teaspoon | Tangerine zest |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Ground cardamom |
| ½ | cup | Whole oats; toasted |
Directions
OAT CRUMBLE TOPPING
Preheat oven to 375 degrees.
Peel persimmons and cut into ½-inch slices to yield 3 cups. Core pear and cut into ½-inch slices to yield 2 cups. Finely chop tangerine zest.
Combine the persimmons, pears, juice, sugar, salt, ginger and cardamom in an 8-inch square baking pan.
Topping: Combine the butter, brown sugar, tangerine zest, salt, flour and cardamom in a food processor; pulse a dozen times or so to combine. Add the oats, pulsing just to combine.
Sprinkle the topping over the fruit and bake for 40 minutes, or until the fruit is bubbling and the top is deep brown. Let cool 15 minutes before serving.
Serve with big scoops of French vanilla ice cream, if desired. Serves 8.
Source: The San Francisco Chronicle, November 22, 1995 Posted to MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:24 +0000 From: Linda Place <placel@...>