Recipe - Raspberry-Pear Crisp

1 teaspoon Safflower oil
1 One half cup Sliced pears, such as Bosc
Or d'Anjou
2 cup Fresh raspberries
One fourth cup Dried currants
1/3 cup Maple syrup
2 tablespoon Arrowroot powder or
Cornstarch
1 tablespoon Lemon juice
1 tablespoon Grated lemon rind
1 cup Uncooked rolled oats
3 tablespoon Melted unsalted butter
2 tablespoon Light honey
One half teaspoon Nutmeg
One half teaspoon Cinnamon
One fourth teaspoon Cardamom

1. Lightly oil a 9 by 12inch baking pan and arrange pear slices in bottom
of pan. Cover with raspberries, then currants. Mix together maple syrup,
arrowroot, lemon juice, and rind, and drizzle over pear mixture. Preheat
oven to 375 degrees F.

2. In a large bowl combine oats, butter, honey, nutmeg, cinnamon, and
cardamom. Crumble over pear mixture. Bake crisp until pears are tender and
oats are lightly browned (30 to 40 minutes). Serve warm.

Recipe By : the California Culinary Academy

From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip