Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Asian Pear Crisp
By Miki Hackney

Asian Pear Crisp

1/3 cup Dried Cranberries1/4 cup Macadamia Nuts chopped and toasted
1/4 cup All-Purpose Flour
2 tablespoons Granulated Sugar
1/4 tablespoons Salt
2 ounces Butter chilled and cut into small pieces
2 Korean Pears (about 2 pounds total) (or 3 Asian Pears)
2 tablespoons Organic Blue Agave Syrup1 tablespoon Lemon Juice

Preheat oven to 350°F. Spray or lightly butter an ovenproof 8x8 baking dish. Set aside. Place cranberries in a small bowl and cover with heated apple juice. Let the cranberries soften, about 30-45 minutes.

In a medium-sized bowl, combine the flour, sugar, and salt. Cut the chilled butter into the flour mixture using two knives or a pastry cutter until the mixture resembles coarse meal. Fold in nuts. Keep mixture cold.

Wash pears and, using a vegetable peeler, remove skin. Cut the pears in half and core the pears using a melon baller. Next slice the pears into 1/4" half moons and place in a large mixing bowl. Add the agave syrup, lemon juice, and drained cranberries.

Carefully mix together, trying not to break pear slices. Spoon the pear mixture onto a prepared baking dish, and sprinkle with chilled crumb topping. For a crisper crust do not pat the topping. Sprinkle with chopped macadamia nuts. Place in oven and bake for 50-55 minutes or until topping is golden.

Serve warm with a dollop of yogurt or ice cream