Tuesday, April 16, 2013


Let's Begin Monday with a Crisp . . . .
and Green Apple Sorbet

To be more specific a "Pear Crisp with Dried Cherries".  I don't know about anyone else, but the only crisp I ever made was 'Apple Crisp'.  I was very excited to see that there are other variations to an old southern recipe.  

The dessert is described as a 'terrific fall dessert', but I say it is an anytime dessert - especially for a party or just a family get together.  It's easy to prepare and add home-made ice cream, YUM! Just try it for yourself.

    Pear Crisp with Dried Sour Cherries
Ingredients:
 1 cup of dried sour cherries
(water or fruity red wine, such as a Zinfandel to cover.  Guess which one I used - highly recommend the fruity red wine)
8 ripe pears (about 2 1/4 pounds), peeled, cored, and sliced (5 cups)
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1/3 cup plus 1 tablespoon coarsely ground almonds, toasted
1/4 cup firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature

1. In a small saucepan, combine the cherries with enough water or wine (or a combination) to cover them by 2 inches.  Bring the mixture to a simmer over medium heat, then turn off the heat and let cool.  Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft.  Drain the cherries, reserving the juices.

2. In a  large bowl, combine the pears, drained cherries, and 1/4 cup of the granulated sugar and toss well.  Mix in 1/2 cup of the cherry soaking liquid, or whatever cherry soaking liquid is left plus enough water to make 1/2 cup.  Let the mixture stand for 30 minutes. 

3. Meanwhile, preheat the oven to 375 degrees.  In a large bowl, whisk together the remaining 1/4 cup of  granulated sugar, the flour, almonds, brown sugar, cinnamon, and  nutmeg.  Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated.  Do not allow the mixture to come together in a ball.  Break up any large crumbs with your fingers.  The crumbs should be smaller than 1 inch in size (otherwise they won' cook all the way through.)

4.  Spoon the fruit into eight 8-ounce ramekins and place them on a baking sheet.  Evenly sprinkle the crumbs on top of the fruit.  Bake the crisps until the filling is bubbling, about 40 minutes (keep an eye on them - don't let the topping burn.)  Serve hot or warm. (If you top with ice cream it will definitely melt over the sides, which makes it even better.)


 
 Green Apple Sorbet
(This is both tart and sweet at the same time.  The sparkling cider intensifies the 
apple flavorA dessert that refreshes on a beautiful summer day.)

 

Ingredients:
4 green apples (such as Granny Smith)
1/2 teaspoon ascorbic acid (find in the canning section of a grocery store)
1 1/2 cups sparking cider
1 1/2 cups Simple Syrup

1. In a juicer, juice the apples to yield 1 1/2 cups juice.  Immediately mix in the ascorbic acid to prevent discoloration.

 2. In a large bowl, stir together the apple juice, cider, and Simple Syrup.  Chill until the mixture is thoroughly cold, at least 3 hours.  Freeze in an ice-cream maker according to the manufacturer's instructions. 



   Thanks for Stopping By!
(Tuesday's post will be a day of reflection, renovation, & more wonderful desserts.)
  
 

    
 

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