"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mango Pear Crisp Recipe

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This recipe for Mango Pear Crisp, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne & Ewen McEwen
Added: Monday, March 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 (2 lb.) medium, firm but ripe pears (Bosc or Bartlett)
2 slightly firm ripe mangoes (1 1/2 lb.)
3/4 c. flour
1/2 c. sugar
1/2 tsp. salt
8 T. unsalted butter, cut into small pieces, chilled
1/4 c. diced crystallized ginger (1 1/2 oz.)

Directions:
Directions:
Peel, core and slice pears into 8 slices and place in 9 x 9 baking dish.
Peel and cut mangoes in 1/2 inch slices. Toss with pears.
Combine the topping of flour, sugar and salt. Cut the butter into the dry ingredients. Stir in the ginger. Scatter the topping over the fruit. Tap the dish on the counter once or twice, to settle the crumbs.
Bake in preheated oven of 375 degree until topping is golden brown, the juices are bubbling and the fruit is tender when pierced with a skewer--about 45 minutes.
Serve warm.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Mango and ginger add new flavors to the traditional fruit crisp.

 

 

 

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