Farmer’s Market Box September 7th, 2023

September 5, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Sauteed Muscat Grapes and Sausages

Serves 6
2 pounds sweet Italian sausage
1 cup dry white wine (Sauvignon Blanc, Pinot Grigio or Pinot Gris)
½ pound Muscat grapes, cut in half
  1. In a large skillet cook the sausages in the wine, until there is very little wine left in the pan.
  2. Add the grapes, and sauté until the grapes are softened, and the sausages are cooked through.
  3. Serve with Parmesan polenta.
Parmesan Polenta
Serves 6 to 8

2 cups medium polenta or cornmeal
6 to 8 cups chicken or vegetable broth
2 cups grated Parmigiano Reggiano 
4 to 6 tablespoons unsalted butter
Freshly ground black pepper
  1. In a 4-quart saucepan, combine the cornmeal with 4 cups of broth, and bring to a boil, whisking vigorously to avoid lumps. 
  2. Bring to a boil, lower the heat to medium, and cook stirring frequently, adding additional broth as the polenta thickens.  It should be the consistency of sour cream.
  3. Cook the polenta for 25 to 30 minutes, until smooth and creamy. 
  4. Stir in 1 1/2 cups of cheese and 4 tablespoons butter, whisking until the cheese and butter are melted. 
  5. Serve garnished with additional cheese. 

Roasted Grapes for Cheese Boards

Makes 2 cups
½ pound green muscat grapes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons finely chopped thyme (or rosemary)
  1. Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil, silicone, or parchment.
  2. In a bowl, combine all the ingredients and spread onto the baking sheet. 
  3. Roast for 30 minutes until the grapes have burst, and the juices begin to thicken.
  4. Let cool slightly and transfer to a glass jar, cover and refrigerate for up to 4 days. 
  5. Cook’s Note: The grapes are delicious served over herbed ricotta on crostini, or as a condiment on a cheese board.  If you have any leftover, puree in a blender with ¼ cup olive oil and 3 tablespoons of red wine vinegar for a salad dressing. 

Farro Antipasto Salad

Serves 6
2 cups pearlized farro
1/3 cup extra virgin olive oil.
2 garlic cloves, minced.
1/4 cup red wine vinegar
1 tablespoon dried oregano
Salt and freshly ground black pepper.
1 cup Castelvetrano olives 
1 cup finely chopped leeks using the white and tender green parts.
2 cups halved cherry tomatoes.
12 ounces bocconcini cut in half.
¼ pound Soppressata salami, cut into julienne
8 large, pickled pepperoncini’s
1 cup loosely packed coarsely chopped fresh basil leaves.
1/2 cup loosely packed coarsely chopped Italian parsley leaves.
  1. Bring 4 quarts of salted water to a boil, add the farro and cook for 17 to 20 minutes until tender.  Drain thoroughly, transfer to a salad bowl, and allow to cool. (When the farro is cooled it can be cover and refrigerated for up to 3 days)
  2. In a small bowl, whisk together the oil, garlic, vinegar, oregano, salt, and pepper.
  3. Add the olives, leeks, tomatoes, bocconcini, salami, Pepperoncini, basil, and parsley to the cooled farro.
  4. Toss with the dressing and serve.

Pasta with Browned Butter Shrimp

Serves 6
1 medium shallot, chopped.
4 garlic cloves, minced.
1 tablespoon Worcestershire sauce
1/4 cup fresh basil leaves finely chopped.
1 small bunch fresh chives finely chopped.
½ pound peeled and deveined medium shrimp
1 pound dried or fresh fettuccine or tagliatelle pasta
6 tablespoons unsalted butter
3/4 teaspoon salt
1/4 cup dry white wine 
1 pint cherry or grape tomatoes, halved. 
Fresh ground black pepper
  1. Bring a large pot of heavily salted water to a boil over medium-high heat.
  2. Combine the shallot, garlic, Worcestershire, basil, and chives in a bowl. 
  3. Add 1 pound pasta to the boiling water and cook according to package instructions until just al dente. Reserve 1 cup of the pasta water, then drain.
  4. While the pasta is cooking, melt 4 tablespoons of the unsalted butter in a large high-sided skillet over medium heat. Continue cooking until the butter is browned and nutty smelling, 5 to 7 minutes.
  5. Add the shallot, garlic mixture, and 1/4 teaspoon of the kosher salt.
  6. Cook until the shallot is starting to turn translucent, about 2 minutes.
  7. Add 1/4 cup dry white wine and cook until almost evaporated, about 2 minutes.
  8. Add the cherry tomatoes and the remaining salt and cook until the tomatoes begin to burst and are tender, about 5 minutes.
  9. Press on a few tomatoes with the back of a spoon to break them up. Add the shrimp and toss to coat, cooking until the shrimp are pink, about 3 minutes. 
  10. Add the pasta, remaining 2 tablespoons unsalted butter, and 1/4 cup of the pasta water. Toss with tongs until the mixture is evenly mixed and the sauce coats the noodles, adding more pasta water a tablespoon at a time as needed. Taste and season with salt as needed.
  11. Transfer to plates and top with any additional basil, chives, and freshly ground black pepper.

Orange Glazed Japanese Sweet Potatoes

Serves 4
1-pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
1/4 cup unsalted butter
1/4 cup honey
1/2 cup orange juice
1 teaspoon ground ginger
1/4 cup chopped cilantro or Italian parsley.
  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
  2. In a saucepan, melt the butter, add the honey, orange juice and ginger. 
  3. Put the potatoes into the prepared pan, and pour the orange sauce over the potatoes, turning to coat them. 
  4. Roast for 45 to 50 minutes, until the potatoes are tender. 
  5. Remove from the oven, and garnish with cilantro or parsley before serving. 

Sweet Potato Hash

Serves 6
3 tablespoons unsalted butter, melted.
2 tablespoons canola oil
2 cups finely chopped leeks using the white and tender green parts. 
1 teaspoon finely chopped thyme
1/2-pound bulk pork breakfast sausage
3 garlic cloves, minced.
1-pound Japanese sweet potatoes, peeled and cut into 1/2-inch dice
Salt and pepper
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
  2. In a large skillet, heat the butter, and oil, saute the leeks and thyme, until the onions are beginning to caramelize.  Remove to a bowl, add the sausage to the pan with the garlic, and saute until the sausage is no longer pink.  Add the sausage to the bowl with the onions and add the sweet potatoes. 
  3. Toss to combine, then turn out onto the sheet pan.  Roast for 25 to 30 minutes until the potatoes are crispy. 
  4. At this point you can serve the hash, or you can break several eggs over the hash on the sheet pan, and roast for 5 to 8 minutes until the eggs are done to your preference. 

Swiss Chard “lasagna”

Serves 6
This is a great way to use up the stalks from Swiss chard.
1 bunch Swiss Chard, stalks cut, washed, and spun dry. 
1/4 cup extra virgin olive oil.
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk 
1/8 teaspoon freshly grated nutmeg
1 cup grated cheese Parmigiano Reggiano
1 cup grated Pecorino Romano
1/4-pound Prosciutto di Parma finely chopped.
1/4 cup chopped parsley.
salt and pepper
  1. Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches.  Steam the stalks until tender, about 4minutes, and drain thoroughly and cool to room temperature. 
  2. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray. 
  3. In a saute pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant.  Add the chopped chard leaves, and saute until they are wilted.  Season with salt and pepper, add the flour and cook for 2 to 3 minutes.  Gradually add the broth and milk, bringing to a boil.  Season with nutmeg.  Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto.  Season with salt and pepper if needed. 
  4. Lay the chard stalks in the prepared pan, and top with a layer of the sauce.  Repeat, ending with the sauce, and sprinkle with the remaining cheese.  Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown.  Allow to rest for 10 minutes before cutting into squares. 

Caramelized Leek and Swiss Chard Tart

1 sheet frozen puff pastry, such as Dufour, thawed according to package directions.
2 ounces garlic and herb goat cheese or Boursin, softened.
3 leeks thinly sliced using the white and tender green parts.
½ cup grated Parmigiano Reggiano cheese
1 large egg
1 teaspoon water, plus more as needed.
2 tablespoons unsalted butter
1/2 teaspoon salt, plus more as needed.
2 teaspoons balsamic vinegar
1 bunch Swiss chard, tough stems removed, and leaves finely chopped.
Freshly ground black pepper
2 teaspoons Dijon mustard
  1. Preheat the oven to 425 degrees. 
  2. Unfold the puff pastry onto a sheet of parchment paper. Using a rolling pin, flatten the creases and roll to about an 14×9-inch rectangle. With a sharp knife, lightly score a 1-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Prick holes all over the inside of the border with a fork. Slide the pastry, still on the parchment, onto a baking sheet.
  3. Place 1 large egg in a small bowl, add 1 teaspoon water, and whisk with a fork to combine. Brush the egg onto the border of the puff pastry. Sprinkle 1/4 cup of the Parmesan cheese onto the egg wash. Bake, pushing down the center with a fork halfway through if it puffs up, until golden-brown, flaky, and cooked through, 13 to 15 minutes total. Let cool for 5 minutes.
  4. Meanwhile, heat the butter in a large skillet over medium heat, add the leeks, season with 1/2 teaspoon salt and several grinds black pepper, and cook, reducing the heat if the leeks start to burn, until soft, caramelized, and reduced by half, 20 to 25 minutes.
  5. Add 2 teaspoons balsamic vinegar and scrape up any browned bits. Add the Swiss chard a few handfuls at a time, until wilted, 4 to 5 minutes. Taste and season with more salt. Remove the pan from the heat.
  6. After the pastry has cooled for 5 minutes, spread 2 teaspoons Dijon mustard inside the border. Top with the goat cheese, using your fingers or a knife to spread it as much as possible (it’s okay if it’s not an even layer). Top with the warm leek mixture and sprinkle with the remaining 2 tablespoons Parmesan cheese.  Bake another 5 minutes and serve warm. 

Sicilian Greens

Serves 4
4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot thinly sliced.
2 garlic cloves thinly sliced.
⅛ teaspoon red pepper flakes
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons.
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted
  1. In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes. 
  2. Add the chard, saute until they are just wilted. 
  3. Add the broth, and simmer until the broth has evaporated. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds. 

Cider Braised Pork with Apples

Serves 6 to 8
One 4-pound rolled boneless pork loin roast.
1/2 cup Dijon mustard
1/2 cup firmly packed light brown sugar.
3 tablespoons olive oil
One large onion, thinly sliced.
1 1/2 teaspoons dried thyme
1 1/2 cups apple cider
2 beef bouillon cubes
1/4 cup unsalted butter
4 large apples 
2/3 cup firmly packed light brown sugar 
3 tablespoons cornstarch
3 tablespoons water
1/2 cup heavy cream (this is optional, but really rounds out the flavor)
1-pound buttered egg noodles
  1. Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it, the length of the roast. Sprinkle with the brown sugar, and lay the roast on top of the mixture, turning the roast to coating it completely. (This is messy work, but the results are great!)
  2. Heat the oil a 5 to 6-quart Dutch oven over medium high heat—brown the meat on all sides, being careful to turn it often, so that it doesn’t burn. 
  3. Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast.
  4. Add the cider and bouillon cubes to the pan and stir. Bring the cider to a boil, cover the pan, and bake for 45 minutes.
  5. While the pork is cooking prepare the apples. Melt the butter in a large skillet, and add the apples, sautéing for 4 to 5 minutes, until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften but are not mushy.
  6. Remove from the heat and add to the pork in the pan. After 45 minutes, remove the pan from the heat, transfer the pork to a cutting board, and cover with aluminum foil. 
  7. To make the sauce, skim off any fat that may have accumulated on the surface of the sauce and bring it to a boil. Combine the cornstarch and water in small bowl, and stir into the boiling sauce, whisking until the sauce comes back to a boil and thickens. Add the heavy cream and stir until the mixture boils again.
  8. Slice the roast and add back to the pan to keep warm.  Serve the pork over buttered egg noodles, or mashed potatoes.

Praline Apple Bread Pudding

Serves 6 to 8
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
4 Jonagold apples
7 cups torn egg bread or good quality white bread 
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling 
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract
  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. Stir together the melted butter and both sugars in a medium-size bowl.  Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top.
  3. Peel and core one or two apples (depending on the size) and slice 1/2-inch thick.  Arrange the apple slices on the butter mixture in a decorative pattern.  Set aside.
  4. Peel and core the remaining apples and cut into 1/2-inch dice.
  5. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
  6. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla.  Pour over the bread and apples and mix well with your hands. 
  7. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
  8. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
  9. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes.
  10. Run a knife around the inside of the pan and turn out the pudding onto a serving platter. 

Baby Lettuce Salad with Roasted Apples, Pecans and Blue Cheese

Serves 4
1 bag baby lettuces, washed and spun dry
1 pound apples, cored and cut into 8 wedges
Raw sugar
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons finely chopped shallot
1/2 cup vegetable oil
Salt and pepper
1/2 cup toasted pecan halves
1/2 cup crumbled blue cheese.
  1. Put the lettuce into a salad bowl. 
  2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  3. Dip the cut edges of the apples into the sugar and put onto the baking sheets.
  4. Roast for 10 to 20 minutes until the apples are golden brown.  Remove from the oven and allow to cool.
  5. In a bowl, whisk together the vinegar, mustard, shallot and oil. Season with salt and pepper.
  6. Toss the lettuce with some of the dressing and plate the salad. 
  7. Sprinkle with the pecans and blue cheese, and drizzle with a bit more of the dressing if desired. 

Roasted Salmon with Hoisin Orange BBQ Sauce

Serves 6
Use this BBQ sauce with seafood, pork, or poultry.
6 tablespoons canola oil
2 1/2-pound salmon filet
2 cloves garlic minced.
2 teaspoons peeled and grated fresh ginger.
Grated zest of 1 orange
1/2 cup hoisin sauce
1 cup soy sauce
1/2 cup fresh orange juice
1 cup ketchup
1/2 cup chicken broth
1 teaspoon toasted sesame oil
6 scallions (white and tender green parts), thinly sliced on the diagonal, for garnish.
1/2 cup sesame seeds for garnish
  1. Preheat the oven to 400 degrees.  Put 4 tablespoons of oil into a 13-by-9-inch baking dish and lay the salmon on the oil. 
  2. In a wide-bottomed saucepan or wok, heat the remaining canola oil over medium heat. Add the garlic, ginger, and orange zest and stir-fry until fragrant, about 1 minute. Add the hoisin, soy sauce, orange juice, ketchup, and broth and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. 
  3. Stir in the sesame oil and keep warm.  Pour some of the sauce over the salmon in the baking dish and roast for 10 minutes per inch of thickness. 
  4. When the salmon is done, (registering 150 degrees on an instant read meat thermometer) allow to rest for 5 minutes, serve the salmon with warmed sauce on the side. 

Figs and Prosciutto

Serves 4
1/4 pound thinly sliced Prosciutto di Parma or San Danielle
3 brown figs, cut into quarters
1/4 cup aged balsamic vinegar.
Shaved Parmigiano Reggiano cheese
  1. Wrap 1/2 slices of prosciutto around fig quarters and arrange on a serving platter. 
  2. Drizzle the wrapped figs with the vinegar.  Garnish with the shaved Parmigiano and serve. 

Fig, Arugula and Prosciutto Pizza

Serves 6
One pound pizza dough, either homemade, or store bought
1 cup shredded Asiago cheese
1 cup crumbled goat cheese
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 cup arugula, tough stems removed
1/4 pound thinly sliced Prosciutto di Parma or San Danielle
8 figs, quartered.
Extra virgin olive oil
Aged balsamic vinegar for garnish
  1. Preheat the oven to 400 degrees, preheat a pizza stone.  Roll the dough out to a 14-inch circle and put onto a pizza peel. 
  2. In a bowl, combine the Asiago, goat cheese, and oil, sprinkle with freshly ground black pepper. 
  3. Spread over the pizza dough.  Top with the arugula, prosciutto, and figs.
  4. Drizzle with additional extra virgin olive oil.  Slide the pizza peel onto the pizza stone and bake for 10 minutes, turn the pizza, and bake another 5 minutes until the crust is crispy and the cheese is bubbling and golden brown.  Remove from the oven, allow to rest for 5 minutes, before cutting into wedges, and drizzling with balsamic vinegar. 
  5. Cook’s Note:  This can also be done using large pita bread, and baking until the cheese is melted, and golden brown. 

Heirloom Tomato and Plum Salad

Serves 4 to 6
½ cup thinly sliced leeks, using the white part only 
¼ cup red or white wine vinegar
2 large heirloom tomatoes, cut into wedges. 
2 medium firm but ripe plums, pitted and cut into wedges.
2 Persian cucumbers thinly sliced.
1 cup thinly sliced mint.
4 ounces crumbled feta cheese
1/3 cup extra olive oil
1 tablespoon honey
Salt and freshly ground black pepper.
  1. In a small bowl, combine the leeks and vinegar for a quick pickle. 
  2. In a salad bowl, combine the tomatoes, plums, cucumbers feta and mint. 
  3. Whisk the oil, honey salt and pepper into the leeks, and pour over the tomato mixture, tossing to coat. 
  4. Season with additional salt and pepper if needed and serve.

Stone Fruit Panzanella

Serves 6
8 ounces crusty bread, such as ciabatta or baguette, torn into 1-inch pieces
1/3 cup extra olive oil
1 garlic clove, minced
3 tablespoons orange juice 
3 tablespoons red wine vinegar
1 tablespoon honey
Salt and pepper
3 medium plums, pitted and cut into ½-inch wedges
1 cherry tomatoes, cut in half.
¼ cup finely chopped fresh basil
8 ounces burrata cheese, torn.
  1. Put the bread into a salad bowl. 
  2. In a small bowl whisk together the oi, garlic, orange juice, vinegar, honey, salt, and pepper
  3. Add the plums and tomatoes to the bread in the salad bowl platter.
  4. Toss with the dressing, add the basil, season with salt and pepper, and dollop the salad with the torn buratta. 

Pesto Rice Stuffed Heirloom Tomatoes

Serves 6
4 large heirloom tomatoes
4 ounces shredded whole milk mozzarella
3 tablespoons grated Parmigiano Reggiano cheese 
1 1/2 cups cooked white rice or cauliflower rice, thawed if frozen
1/2 cup store-bought or homemade basil pesto
Salt and pepper
pinch red pepper flakes
  1. Preheat the oven to 400 degrees.
  2. Slice the tops off of the tomatoes at the shoulder where the tops begin to slope down. Use a paring knife to slice around the edge of the tomato interior and cut away any part of the stem. Scoop out the inside flesh and gel of the tomatoes with a spoon, making sure to leave behind an intact 1/4-inch-thick shell. Reserve the tomato tops and pulp for another use or discard.
  3. Put the mozzarella, 2 cups cooked white rice or cauliflower rice, 1/2 cup basil pesto, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon red pepper flakes in a medium bowl and stir to combine.
  4. Divide the filling among the tomato shells, about a heaping 1/2 cup each. Sprinkle the filling with the Parmesan.
  5. Arrange the tomatoes filling-side up in an oven proof skillet. put the skillet into the oven and cook until the filling is hot, the cheese is melted, and tomatoes are tender, about 15 minutes. Remove from the oven and drizzle with more pesto if desired.  Serve warm.
Basil Pesto
1 1/2 cups packed small leaved basil.
1 garlic clove (2 if they are small)
1/4 cup freshly grated Parmigiano Reggiano cheese (you can do 2 Tb. pecorino and 2 Tb. Parmigiano if you would like) plus more garnish.
1/4 cup ITALIAN pine nuts
1/2 cup extra virgin olive oil.
  1. Put the basil, garlic, Parmigiano and pine nuts into a blender or food processor. 
  2. Pulse on and off for 10 turns to break up the garlic and basil.
  3. With the machine running, add the oil until the mixture is incorporated.
  4. Season with salt and pepper.
  5. Transfer to a container and float a bit of olive oil over the top of the pesto to preserve it will keep in the refrigerator for 1 week or frozen for 6 months. 

Roasted Chicken with Asian Pears

Serves 6
2 tablespoons extra virgin olive oil 
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
3 Asian pears, cored, and cut into quarters
One 3-pound roasting chicken cut into parts
Salt and pepper
1 cup pear nectar
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon cornstarch mixed with 1 tablespoon water.
Salt and pepper
  1. Preheat the oven to 375 degrees. 
  2. In a large skillet, heat the oil and butter, saute the leeks and Asian pears, until the leeks begin to soften, and the pears begin to color on all sides.  Remove to a roasting pan and set aside. 
  3. Liberally season the chicken with salt and pepper.
  4. In the same skillet, brown the chicken on all sides.  Transfer to the roasting pan, setting the chicken over the pear and leek mixture. 
  5. Pour the pear nectar, broth, and mustard into the skillet, and scrape up all the browned bits on the bottom.  Pour over the chicken and pears in the roasting pan, and roast for 30 minutes, basting with the pan juices. 
  6. Roast another 15 minutes until the chicken registers 165 degrees on an instant read meat thermometer. 
  7. Transfer the chicken to a serving platter, and cover with aluminum foil. 
  8. Transfer the pear/leek and pan juices to a saucepan, bring to a boil, add the cornstarch mixture, and bring back to a boil.  Season with salt and pepper if needed and pour over the chicken on the serving platter. 

Asian Pear Crisp

Serves 4 to 6
For the Fruit
3 large Asian pears, cored and chopped
2 tablespoons brown sugar
2 tablespoons finely chopped pecans
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons water
  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a bowl, combine the pears, sugar, flour, cinnamon, pecans, and water, tossing to coat.
  3. Transfer to the prepared pan. 
For The Crisp
1 1/2 cup old fashioned oats
2/3 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsalted butter melted.
2 tablespoon pure maple syrup
¼ cup finely chopped pecans
  1. In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the pears, evenly.
  2. Bake for 40-45 minutes until the crisp is golden brown and the fruit is bubbling. Allow to rest for 20 minutes before serving.

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