Name: Gingered Persimmon and Asian Pear Crisp
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 Fuyu persimmons to 6; 1/4 ts Ground cardamom; 2 tb Granulated sugar; 1 lg Asian pear; 1/8 ts Salt; 1 tb fresh ginger Grated; 1/2 ts Salt; 2 tb Light brown sugar; 4 tb unsalted butter Cold; OAT CRUMBLE TOPPING; 1/4 ts Ground cardamom; 1/2 c Tangerine juice; 1/2 c Whole oats toasted; 1/2 ts Tangerine zest; 2 tb Flour

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INGREDIENTS

4 Fuyu persimmons ; to 6
1/4 ts Ground cardamom
2 tb Granulated sugar
1 lg Asian pear
1/8 ts Salt
1 tb fresh ginger ; Grated
1/2 ts Salt
2 tb Light brown sugar
4 tb unsalted butter ; Cold
OAT CRUMBLE TOPPING
1/4 ts Ground cardamom
1/2 c Tangerine juice
1/2 c Whole oats ; toasted
1/2 ts Tangerine zest
2 tb Flour

Servings

INSTRUCTIONS

Preheat oven to 375 degrees. Peel persimmons and cut into 1/2-inch slices to yield 3 cups. Core pear and cut into 1/2-inch slices to yield 2 cups. Finely chop tangerine zest. Combine the persimmons, pears, juice, sugar, salt, ginger and cardamom in an 8-inch 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 MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:24 +0000 From: Linda Place

NOTES

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Gingered Persimmon and Asian Pear Crisp

4  Fuyu persimmons to 6
1/4 ts Ground cardamom 
2 tb Granulated sugar 
1 lg Asian pear 
1/8 ts Salt 
1 tb fresh ginger Grated
1/2 ts Salt 
2 tb Light brown sugar 
4 tb unsalted butter Cold
  OAT CRUMBLE TOPPING 
1/4 ts Ground cardamom 
1/2 c Tangerine juice 
1/2 c Whole oats toasted
1/2 ts Tangerine zest 
2 tb Flour

Preheat oven to 375 degrees.    Peel persimmons and cut into 1/2-inch slices to yield 3 cups. Core pear and  cut into 1/2-inch slices to yield 2 cups. Finely chop tangerine zest.    Combine the persimmons, pears, juice, sugar, salt, ginger and cardamom in  an 8-inch 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 MM-Recipes Digest V3 #296    Date: Mon, 28 Oct 1996 16:20:24 +0000    From: Linda Place <placel@worldnet.att.net>

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 8

Calories: 466
Calories from Fat: 323 (69%)

Amt Per Serving		% DV

	Total Fat 35.8g	48 %
	Saturated Fat 22.1g	110 %
	Monounsaturated Fat 9.3g
	Polyunsanturated Fat 1.7g
Cholesterol 91.6mg		28 %
Sodium 6.8mg		0 %
Potassium 289.8mg		8 %
Total Carbohydrate 36.5g		11 %
	Dietary Fiber 6g	24 %
	Sugars, other 30.5g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 466

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