Recipe - Gingered Persimmon And Asian Pear Crisp

4 Fuyu persimmons; to 6
1 lg Asian pear
One half cup Tangerine juice
2 tablespoon Granulated sugar
One half teaspoon Salt
1 tablespoon Grated fresh ginger
One fourth teaspoon Ground cardamom

OAT CRUMBLE TOPPING
4 tablespoon Cold unsalted butter
2 tablespoon Light brown sugar
One half teaspoon Tangerine zest
1/8 teaspoon Salt
2 tablespoon Flour
One fourth teaspoon Ground cardamom
One half cup Whole oats; toasted

Preheat oven to 375 degrees.

Peel persimmons and cut into 1/2inch slices to yield 3 cups. Core pear and
cut into 1/2inch slices to yield 2 cups. Finely chop tangerine zest.

Combine the persimmons, pears, juice, sugar, salt, ginger and cardamom in
an 8inch square baking pan.

Topping: Combine the butter, brown sugar, tangerine zest, salt, flour and
cardamom in a food processor; pulse a dozen times or so to combine. Add the
oats, pulsing just to combine.

Sprinkle the topping over the fruit and bake for 40 minutes, or until the
fruit is bubbling and the top is deep brown. Let cool 15 minutes before
serving.

Serve with big scoops of French vanilla ice cream, if desired. Serves 8.

Source: The San Francisco Chronicle, November 22, 1995
Posted to MMRecipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:24 +0000

From: Linda Place placel@worldnet.att.net