I find this recipe to be a perfect Yom Tov recipe, as most of the preparation can be done way in advance, yet they will still be perfectly fresh.
Crumble-Stuffed Pears
Recipe By Esther Ottensoser
- Cook & Prep: 30 m
- Serving: 20
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Contains:
Ingredients (7)
Pear Stuffing
Topping
Start Cooking
For the Pears
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Place the diced apples, cranberries, and sugar into a medium-sized pot.
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Bring to a boil and then simmer until the liquid congeals.
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Remove from heat.
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Combine ingredients for crumb topping in a small bowl.
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Preheat oven to 350°F (180°C).
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Cut pears in half and scoop out the pits plus some extra flesh.
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Fill the cavities with fruit mixture and sprinkle generously with crumbs.
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Arrange in a pan and bake for 30 minutes or until a fork goes in easily.
Tip:
The apple-cranberry mixture can be stored in the fridge for up to 2 weeks. Store crumbs in the freezer.
Credits
Photography: Moishe Wulliger
Styling: Renee Muller
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Crumble-Stuffed Pears
Delicious!
I made this recipe for Shabbos Tu Bshvat. I didn't have cranberries, so I used blueberries and cherries, it came out delicious. I also added cinnamon and vanilla sugar to the crumbs to give it a bit of flavor. My guests really enjoyed it :) -
Crumble-Stuffed Pears
great recipe!!!
this is a great recipe, its easy delicious and looks really nice
Please
Log in to post a review How'd it turn out? Write a review.
-
Crumble-Stuffed Pears
Delicious!
I made this recipe for Shabbos Tu Bshvat. I didn't have cranberries, so I used blueberries and cherries, it came out delicious. I also added cinnamon and vanilla sugar to the crumbs to give it a bit of flavor. My guests really enjoyed it :) -
Crumble-Stuffed Pears
great recipe!!!
this is a great recipe, its easy delicious and looks really nice
Please
Log in to ask a question How'd it turn out? Write a review.
