Home > pear mango cranberry crisp

pear mango cranberry crisp

November 24th, 2007 at 11:11 pm

Saving log - none, haven't been close to the tip box

Spending log (22nd) - $3.25 coffee, bagel
Spending log (23rd) - $3.25 coffee, bagel + $.45 apple + $23 tickets
Spending log (24th) - $3.50 coffee, chocolate croissant + $44 groceries ($4 groceries + $40 as a point of sale ATM)

Had fun for Thanksgiving. Our Duvall guests - who usually are late - didn't arrive at the same time the turkey got done, at least arrived soon enough so that the turkey was still good. We did the traditional - rubbed with kosher salt and sage for 1 hr, wiped salt off, poked skin with rosemary (which we had a lot of), roasted with a tent on it for 4 hrs. Didn't stuff it. Made the turkey, mashed potatoes, dressing, cranberry sauce, roasted brussel sprouts with pecans, and we had a bit of the dessert that I made for the next party. Our guests brought zucchini/cranberry/oat bread, greens (love greens!), a bit of muscovy duck (very dark meat), squash casserole.

Arranged the dining room table in the living room (more space) and used the large coffee table 3 ft away as a buffet for the turkey and dishes. Nothing that scares me more than juggling a lot of dishes with the wine glasses, the centerpiece, and the plates. Just makes everything easier.

I got a lot of raves for the dessert, so to keep me from typing it twice, here is the recipe...

Pear Mango Cranberry Crisp

3 large bartlett pears
1 12 oz package dried mango ($5 at Uwajimaya)
1/8 bag of cranberries
zest from 1 orange peel
lemon juice, water

Grind cranberries in a small food processor, put in a bowl, add zest, add 1/2 tbsp sugar.

Soak dried mango in warm water until softened (about 1 hr). Drain completely, chop coarsely

Add a tbsp of lemon juice to 1 quart water in a bowl. Slice unpeeled pears lengthwise into 1/8 inch widths, getting rid of seeds and the woody center stem. Slip pear slices into lemon water.

3/4 cup flour
1/2 sugar
1/4 tsp salt
1 stick cold butter
(amounts can be doubled if necessary)

Mix dry ingredients well. Chop cold butter into small pieces, cut butter into the dry ingredients using a fork or a pastry kneader. Don't overwork it - the topping should resemble coarse breadcrumbs.

Drain pear slices and arrange them evenly & lengthwise in an ungreased shallow pan. Sprinkle with sugar (optional-pears and mangos are going to be sweet already). Layer the chopped mango over the pears. Dot with the cranberry mixture. Sprinkle everything with the crisp mixture.

Bake at 350F until fruit is tender, juices are bubbling and crisp is golden brown. What worked for me was baking the crisp at the bottom of third of the oven until the fruit filling was done, then I put the pan over the broiler and broiled the top for about 5 minutes.

1 Responses to “pear mango cranberry crisp”

  1. mom-from-missouri Says:

    That sounds good!

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