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Bake the pear crisp until the top is lightly golden and the pears are tender, 35 to 40 minutes. Remove from the oven and let the crisp cool for 15 minutes. Serve warm with a scoop of ice cream.
After peeling and slicing up 2 pounds of apples and 2 pounds of pears, he adds the fruit to a large bowl and mixes it with ⅔ cup light brown sugar, 3 cups of whole cranberries, ⅛ teaspoon of ...
The salt water eliminates the need for a discoloration agent (like lemon juice or a citric acid compound like Fruit Fresh), and the pears maintain their structural integrity during freezing and ...
Extremely hardy with inedible fruit, used as a pollinator [142] Summer Beauty: Summercrisp [141] Minnesota, US: Introduced 1987: Cold storage 6 weeks. Crisp texture is similar to Asian Pears, medium sized mildly sweet fruit [142] Sweet Sensation [220] Rode Doyenné van Doorn: Netherlands: discovered 1992, introduced 2010: mutation of Doyenne du ...
A crisp is a type of American dessert, usually consisting of a type of fruit, baked with a crispy topping, [1] hence the name. The topping usually consists of butter, flour, oats, brown sugar and usually spices such as cinnamon and/or nutmeg. The most familiar type of crisp is apple crisp, where apples are baked
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The Seckel is a winter pear, harvested in the fall, which can be stored for about 5 months. The fruit is very sweet and crunchy, with a coarser grain than most European varieties. [5] Compared to most other pears, they are very small, less than 3" in length and width. [4]
In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.