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-> [Asian, Desserts, Fruits] -> [Gingered persimmon & asian pear crisp Recipe] |
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Gingered persimmon & asian pear crisp
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| Artist: |
_ |
| Categories: |
Asian, Desserts, Fruits |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| | Fuyu persimmons, to 6 | | 1
| large | Asian pear | | 1/2
| cup | Tangerine juice | | 2
| tbsp | Granulated sugar | | 1/2
| tsp | Salt | | 1
| tbsp | Grated fresh ginger | | 1/4
| tsp | Ground cardamom | | | OAT CRUMBLE TOPPING | | 4
| tbsp | Cold unsalted butter | | 2
| tbsp | Light brown sugar | | 1/2
| tsp | Tangerine zest | | 1/8
| tsp | Salt | | 2
| tbsp | Flour | | 1/4
| tsp | Ground cardamom | | 1/2
| cup | Whole oats, toasted |
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Procedures:
| 1 | Preheat oven to 375 degrees. | | 2 | peel persimmons and cut into ?inch slices to yield 3 cups. | | 3 | Core pear and cut into ?inch slices to yield 2 cups. | | 4 | Finely chop tangerine zest. | | 5 | combine the persimmons, pears, juice, sugar, salt, ginger and cardamom in an 8-inch square baking pan. | | 6 | topping: combine the butter, brown sugar, tangerine zest, salt, flour and cardamom in a food processor; pulse a dozen times or so to combine. | | 7 | Add the oats, pulsing just to combine. | | 8 | sprinkle the topping over the fruit and bake for 40 minutes, or until the fruit is bubbling and the top is deep brown. | | 9 | Let cool 15 minutes before serving. | | 10 | serve with big scoops of french vanilla ice cream, if desired. | | 11 | Serves 8. |
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