Pear Pomegranate Crisp – Even Better with Coconut Cream Naturally sweet, juicy pears and tart-sweet pomegranate molasses combine lusciously with the pecan studded and cardamom spiced oat topping. Being mostly fruit, Pear Pomegranate Crisp works as well for dessert as it does for brunch and for celebrations. Celebrations such as Valentine’s day,
Apple Pear Crisp Made in My Mom’s Vintage Baking Dish Apples and pears baked with orange juice and zest. Top the Apple Pear Crisp with crumbly spiced walnuts, honey, butter and oats and you have one of fall’s most perfect desserts. A fruit crisp, so much easier than making a pie. Yet all the same … Continue reading Apple Pear Crisp — Easier than Pie
Roasted Pear Maple Pecan Crisp with Maple Yogurt and Pomegranate Seeds . . . It’s What’s for Dessert Consider a crisp and tender pear dessert for your holiday table. Easily prepared Roasted Pear Maple Pecan Crisp comes together in 15 minutes. Then bakes unattended for about 40. With most holiday meals requiring organization
When Life Gives You Rhubarb . . . Make Rhubarb Apple Butter My inspiration this week came from having so many beautiful crimson stalks of rhubarb and so little time. I wanted to make a recipe that would involve lots of rhubarb, little effort
Memories of Grandma Mame More often than not, when people talk about rhubarb the word grandma comes up in the conversation. I first tasted rhubarb, stewed rhubarb actually, many years ago in my Grandma
Nashi Pearls – Luscious, Light & Lovely What a challenge I gave myself. Coming up with a dessert for this Saturday’s Flavors of Japan cooking class wasn’t easy. Classic Japanese meals usually end on a savory rather than sweet note. Although sweets are loved in Japan, they’re more likely to be served with tea in … Continue reading Nashi Pearls & Mandarins (Asian Pears & Tangerines)
Appreciating Quince With their enticing fragrance and complex flavor, quince surely deserve even wider appreciation. A common fruit in the Middle East, throughout the Mediterranean and in parts of South America. Yet here in North America they can be difficult to find. They’re considered a “specialty food”
