1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 dash ground nutmeg
6 cups thinly sliced peeled bosc pears
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/2 cup finely chopped pecans
1/2 cup butter, melted
Preheat oven to 350 degrees F.
In a large bowl, combine the first eight ingredients. Toss to coat. Put into a 9-inch square baking pan.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until fruit is bubbling and the topping is brown and crisp.
Best served warm with a small scoop of vanilla or caramel ice cream.
NOTE: I love this with fresh pears, but in the middle of winter you can't always find them. This recipe works great for those almost flavourless, late-winter pears.
This recipe is also linked to...
Sweet Indulgences Sundays
Sweets for a Saturday
Simply Delish Saturday
Seasonal Inspiration Saturday
It's a Blog Party's Fall Fest Recipes 2011
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup sugar
1/2 cup unsalted butter, room temperature
1 1/2 tsp vanilla extract
1/2 cup sour cream
1 cup peach puree (fresh peaches pureed in the food processor with few drops of lemon juice to keep the peaches from turning brown) **I don't quite puree it because I like having chunks of peaches in my cupcakes. You could also use a peach jam, but you'd need to decrease the sugar.**
Preheat the oven to 350 degrees F and line 12 cup muffin tin with liners.
Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. Add the sour cream and beat until smooth and well blended. Mix in peach puree.
Divide batter evenly among 12 cupcake liners.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.
3/4 cup butter, at room temperature
1 1/2 cups confectioner’s sugar
1/4 cup peach puree (fresh peaches pureed in the food processor)
A few drops of lemon juice to keep the peaches from turning brown
Vanilla, to taste
Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth. I added just a touch of yellow and red food coloring to enhance the color. Transfer to a piping bag and decorate as desired.
This recipe is also linked on...
Everyday Sisters' Sharing Sundays: Cupcakes
This Week's Cravings: Peaches