Crumble-Stuffed Pears

5

(2)

• 

• Cooking and Prep: 1 h
• Serves: 20
• Contains:

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.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

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Ingredients (7)

Pear Stuffing

• 2 gala apples, diced

• 1 8-ounce (500-gram) bag frozen cranberries

• 1/2 cup sugar

• 10 ripe Bartlett pears (should be yellow in color)

Topping

• 1 cup flour

• 1/2 cup sugar

• 6 tablespoons (3/4 stick) margarine (use soy-free, if needed), or 1/2 cup oil

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Start Cooking

For the Pears

1. Place the diced apples, cranberries, and sugar into a medium-sized pot. 

2. Bring to a boil and then simmer until the liquid congeals.

3. Remove from heat.

4. Combine ingredients for crumb topping in a small bowl.

5. Preheat oven to 350°F (180°C).

6. Cut pears in half and scoop out the pits plus some extra flesh.

7. Fill the cavities with fruit mixture and sprinkle generously with crumbs.

8. 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