prickly pear crisp
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Author Notes: I was inspired by a recent trip to Belize to create a fun Caribbean flavored dessert. - Foodie-isms
Serves 10
- 1 cup flour
- 2 -inch piece of fresh ginger
- 3/4 cups of brown sugar
- 6 tablespoons butter
- 1 cup pecans, chopped
- 6 Bosc pears
- Add flour, ginger, and brown sugar into a food processor and pulse until ginger is finely chopped.
- Add the butter and pulse to incorporate. Finally add the pecans and combine until fully incorporated.
- Use a mandolin to cut the pears into paper thin slices. Arrange the pear slices evenly into a buttered glass pie pan (slightly overlapping).
- Add the pecan mixture on top of the pears.
- Bake at 400 for about 30 minutes. Serve warm.
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
- This recipe was entered in the contest for Your Best Cauliflower Recipe
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over 2 years ago Foodie-isms
Thanks for your comments. I think one of the stunning things about this salad is the flavor. I am currently working on recipes from the past (including this 7 Layer Salad) and this type of salad preparation is different from how I cook today. I had not made this recipe in almost 20 years and was surprised that the flavor combinations still tasted good.
over 2 years ago luvcookbooks
Meg is a trusted home cook.
I'm from Wisconsin. In my memory, one of the stunning things about this salad, besides the calorie count and fat content, was that it was layered in a glass dish, kind of like a Midwestern trifle. It's quite beautiful, and then you stir everything up after the table of guests has oohed and aahed over it.