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
-
Contains:
Ingredients (7)
Pear Stuffing
Topping
Start Cooking
For the Pears
-
Place the diced apples, cranberries, and sugar into a medium-sized pot.
-
Bring to a boil and then simmer until the liquid congeals.
-
Remove from heat.
-
Combine ingredients for crumb topping in a small bowl.
-
Preheat oven to 350°F (180°C).
-
Cut pears in half and scoop out the pits plus some extra flesh.
-
Fill the cavities with fruit mixture and sprinkle generously with crumbs.
-
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
-
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 Say Something! Share your thought
Please
Log in to post a review Say Something! Share your thought
-
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
