CARDAMOM-SCENTED PEAR CRISP
Provided by Mark Bittman
Categories Fruit Dessert Bake Pear Spice Fall Party Cardamom Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Heat the oven to 400°F. Grease an 8- or 9-inch square or round baking dish with a little butter. Cream the 4 tablespoons butter, oil, and sugar together using an electric mixer or fork. Stir in the nuts, lemon juice, oats, flour, and salt until combined and crumbly. (You can make the topping ahead to this point; tightly wrap, and refrigerate for up to a day or freeze for up to several weeks; thaw before proceeding.)
- 2. Put the pears in the prepared dish, sprinkle with the cardamom, and toss. Crumble the topping over all. Bake until the filling is bubbly and the crust is just starting to brown, 30 to 40 minutes. Serve immediately, or at least while still warm.
CARDAMOM PEARS OVER SPICED YOGURT
Steps:
- Heat a grill pan over medium-high heat. Halve and core the pears and place them cut-side down on paper towels until ready to use.
- Mix the brown sugar, ginger, cardamom, cloves and salt in a small bowl. Turn the pears cut-side up and sprinkle them each with a teaspoon of the mixture.
- Brush the grill pan with the coconut oil and place the pears cut-side down on the grates. Cook until grill marks appear, 3 to 4 minutes. Remove the pears to a plate. Mix the remaining spice mix into the yogurt. To serve, add about 1/2 cup yogurt to a bowl or plate, then add 2 pears halves and sprinkle with a couple small mint leaves. Serve immediately.
LEMON-GLAZED CARDAMOM PEAR TEA BREAD
Steps:
- Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
- To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
- While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 20 grams, TransFat 0 grams
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