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Cocoa Pear Crisps

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December 10, 2010

See A&M make Rivka's quick, stress-free open house treat: Cocoa Pear Crisps. In fact, by the time you're done watching this video, you could have had your pear slices crisping in the oven -- that fast.

This week's videos were once again shot and edited by filmmaker Elena Parker. For more open house inspiration, go here to see all 250 recipes entered in our contest for Your Best Open House Dish.

(Oh, and if you have any tips on alternate uses for melon ballers, please shout them out in the comments section. Not all of us are as convinced as Merrill that you could fill a book with them -- prove us wrong!)

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9 Comments

Reesa December 13, 2010
As to the melon baller...I find nothing de-seeds and de-viens fresh chili peppers with such expediency as a melon baller. Scrapes out just what you need to get rid of and leaves in the flavorful pulp. And, of course, there is the de-seeding of the cucumber...perfection.
 
Author Comment
Food52 December 13, 2010
Yes! We knew there were more out there. Thanks so much!
 
Greenstuff December 10, 2010
Great video; really interesting recipe. I think it's a unique use of galangal. (The accent's on the "lang." Amanda pretty much had it.) Thanks.
 
Teri December 10, 2010
Maybe you could use the extra for some "cinnamon" toast, or French toast. Yum!
 
mrslarkin December 10, 2010
I'd sprinkle the extra sprinkly stuff on a cappuccino!
 
Foodelf December 10, 2010
I've felt for a long time that cinnamon is a vastly overused spice that I've actually come to almost dislike. In baking, I routinely substitute vanilla, nutmeg or cardamom. But, in this recipe, which really appeals to me ... I'm not sure what to switch it for.<br /><br />I've wondered about instant espresso powder - what d'you think?
 
dymnyno December 10, 2010
I was thinking expresso or maybe chili powder (a little).
 
Amelia E. December 10, 2010
I really like this idea and will try it right after my oranges : )<br /><br />http://eating-made-easy.com/2010/12/10/easy-mess-free-way-to-eat-an-orange/<br /><br />Amelia (Eating Made Easy)
 
Kitchen B. December 10, 2010
A very interesting recipe - simple but well spiced/flavoured. I actually wouldn't have thought of using 'eating' pears - I would have assumed cooking pears would be the thing. You learn everyday. Love the idea of a melon-baller book :-)!!! I use mine for ...wait for it, melon! And also to core out fruit and now I've learnt I can use it to top and tail.