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BOSC PEAR CRUMBLE RECIPE
- 5-6 ripe Bosc Pears
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/8 tsp. ground cardamom
- 1 stick butter, 1/4 lb:
- 1/4 cup brown sugar
- 1/3 cup white sugar
- 1-1/2 cups of chopped pecans
- 1/2 cup rolled oats
Preheat oven to 375F. Quarter and core and roughly chop them into a medium sized pot. Cook for 7-10 minutes, until some of the juices are released and the fruit is softened. Add cinnamon, nutmeg, and cardamom, coating the pears with spices. Place into a 8” x 8” baking pan or 9-inch pie plate.
Heat the sugar, butter, rolled oats and chopped pecans over medium heat in a medium sized pot until the pecans and oats are fully coated.
Sprinkle the topping over the pears and bake for 25 minutes or less, until the topping is golden brown and the pears are completely soft and bubbling. Another indication that the pears are done is that the skin should be brown and no longer green or yellow. Remove from oven and cool slightly.
Serve warm or cool, plain or topped with ice cream or fresh whipped cream
Store your pears at 30 F (and at 85% to 90% humidity), or as close to it as you can get. Any colder than this, and the fruit will be damaged; any warmer, and it'll ripen faster than you want. If you have a spare refrigerator (or you have extra space in your refrigerator), this is the ideal spot to stash your fruit.
Bosc pear crumble.
Click the link for the recipe.