Today was a great day. Erick and I enjoyed time together outside with friends. Later in the day, I made the short trek to MU to pick up Lynn for Sunday Supper. Lynn has been studying hard for her first set of exams. I am proud of her, she is doing well and has good head on her shoulders. Her parents raised her well and they have every reason to be immensely proud of her.
Today's Pear Cranberry Crumble is adapted from Gordon Hamersley's Bistro At Home Cooking
Sunday Supper
- Arugula Salad with Raspberry Vinaigrette, Strawberries and toasted almonds
- Grilled Texas Toast with butter and garlic salt
- Grilled Ribeye Steaks seasoned with EVVO, Garlic Salt and Pepper
- Uncle Ben's Wild Rice Blend
- Roasted Carrots (lightly marinated in a Balsamic, EVVO, S&P)
- Pear Cranberry Crumble with Cinnamon Stick and fresh whipped cream
 |
| Pear Cranberry Crumble |
Ingredients for Crumble Topping
- 1 Cup Flour
- 3/4 Cup of Old Fashioned Oats (not quick cook)
- 1/2 Cup, plus 2 Tablespoons packed Brown Sugar
- Pinch of Salt
- 13 Tablespoons Cold Butter
For the Crumble Topping: mix 1 cup flour, 3/4 cup of old fashioned oatmeal (not quick cook), 1/2 c plus 2 T packed brown sugar, pinch salt. Add 13T. cold butter cut into small pieces. Use forks or a pastry cutter to mix. Don't over mix. You want it to look crumbly with small bits of butter wrapped in the oatmeal brown sugar combo. Cover and refrigerate 2 hours preferably...we didn't have time for that though so I just threw it in the freezer.
Ingredients for Pear fruit filling:
- 5 Cups peeled and sliced pears
- 3/4 Cup dried Cranberries
- 2 Tablespoons Lemon Juice
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon fresh grated nutmeg
- 1/2 Cup Sugar
- Pinch of salt
- 2 Tablespoons Flour
- For the filling combine 5 cups peeled sliced or chopped pears, 3/4 c dried cranberries, 2 T lemon juice, 1/2t. vanilla, 1/2 t. cinnamon, 1/4t fresh grated nutmeg, 1/2 cup sugar, pinch of salt, 2T flour. Toss lightly.
- Fill mugs with fruit filling, top with crumbly topping and stick a cinnamon stick in it. Bake at 350 for 40-50 minutes...bubbly crumbly goodness.
- Top with fresh whip cream.
I heard about this wonderful dessert and now I'm lucky enough to see it, too. Thanks for snuggling in and wrapping your loving arms around our Lynn. You are still the same wonderful, vivacious, upbeat, loving rock star that watched over Tom and Lynn. We fell in love with you when we met you and know that you were the best thing that came out of moving to EP almost 19 years ago. Thanks for being you! We continued to be blessed by your presence.
ReplyDeleteThis is such a great recipe, I have to post it!
ReplyDeletePear Cranberry Crumble
For the Crumble Topping: mix 1 cup flour, 3/4 cup of old fashioned oatmeal (not quick cook), 1/2 c plus 2 T packed brown sugar, pinch salt. Add 13T. cold butter cut into small pieces. Use forks or a pastry cutter to mix. Don't over mix. You want it to look crumbly with small bits of butter wrapped in the oatmeal brown sugar combo. Cover and refrigerate 2 hours preferably...we didn't have time for that though so I just threw it in the freezer.
For the filling combine 5 cups peeled sliced or chopped pears, 3/4 c dried cranberries, 2 T lemon juice, 1/2t. vanilla, 1/2 t. cinnamon, 1/4t fresh grated nutmeg, 1/2 cup sugar, pinch of salt, 2T flour. Toss lightly.
Fill mugs with fruit filling, top with crumbly topping and stick a cinnamon stick in it. Bake at 350 for 40-50 minutes...bubbly crumbly goodness. Top with fresh whip cream.
This photo is awesome! Perhaps she said... "I have a good idea, Ria" Just before she dumped it onto her head!?!
ReplyDeleteThis picture cracks me up. Honestly, I laugh out loud whenever I look at it. So darn proud to be dumping a bowl on her head...she had to know how adorable she looked! Irresistible!
ReplyDelete