Wednesday, December 19, 2007
Food and Drink
Our liquor stores issue a free magazine called Food and Drink every couple of months or so. Its main purpose, of course, is to promote liquors and wines but it also includes great recipes and entertaining ideas.
My friends, family and I eagerly await it and hit the store to pick a copy on the first day of its release. The holiday issue has lots of great recipes and I decided to to make one to take to a work potluck tomorrow; Pear, Cranberry, Pecan and Coconut Crisp.
It smelled so good while it was cooking, I'll let you know tomorrow how it tastes.
Here's the recipe:
6 to 8 large pears, ripe but not mushy
1 cup fresh or frozen cranberries, cut in half
2 T granulated sugar
1 T cornstarch
1 cup rolled oats
1/2 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter, melted
1/2 cup unsweetened coconut flakes
1/2 cup coarsely chopped pecans
1 cup whipping cream ,softly whipped
Heat oven to 350. Peel and core pears, cut into 1/2 inch chunks. Place into an unbuttered 8 by 8 glass baking dish. Stir in cranberries. Fruit should fill dish to top. Stir granulated sugar with cornstarch, mix into fruit and smooth top. Stir oats with flour, brown sugar and cinnamon. Stir in butter so crumbs form and all is moistened, mix in coconut and pecans. Evenly spread over fruit. Bake uncovered for 40 to 45 minutes or until fruit filling is bubbling. Serve warm garnished with softly whipped cream and a whole pecan.
Serves 6 to 8.