Recipe the first –
So, I’m not exactly going to do this in any order. I think that as soon as I want to bake something, well, that’s what I’ll do.
We had a lot of pears in our recent CSA delivery boxes. And I do not like pears. There is something about the texture of a raw pear that always reminded me of a raw potato. And I love potatoes but would not want to eat a raw one. A cooked or baked potato is an entirely different food. That can also be said of a pear.
So, I found a delicious looking recipe in Baked for Pear Plum Crisp.
Some changes that I made when I made the recipe:
I used almost all of the pears that we had left. The recipe calls for 2 medium Bosc pears and 2 medium Bartlett pears. Well, we had Asian pears so that’s what I used. And I used four large pears and four fairly small ones. In addition, the recipe called for 3 large plums. I had 3 very small plums left so I used those.
I love the smell and the taste of fresh citrus so I upped the amount that I used. The recipe calls for the juice and zest of half of an orange and half of a lemon. I used a whole orange and a whole lemon. I couldn’t resist. The smell of fresh orange zest? There are few things that are better in this world than the small of fresh zest.
The recipe calls for a lot of dark brown sugar. Dark brown sugar is something that I used frequently when I was trying to find the recipe for the perfect chocolate chip cookie. I recommend using dark brown sugar as much as possible. It smells strongly of molasses and is super sticky. I haven’t used it in any baking other than cookies, though, so I was definitely interested in how this would affect the taste.
One more change that I made to the recipe was the size of the baking dish that I used. I don’t have an 8-by-8-by-2-inch pan. I have a 12-by-8 and a 13-by-8 so I used the 12-by-8. I figured that since I was using more pears than the recipe called for, it would probably be ok.
Ready for the oven
Hot and bubbly
I really like the citrus in this crisp. The fruit has a nice texture. The crisp part of the crisp actually still has a nice crisp and crunch to it. Next time, I might try with some apples and perhaps some walnuts or pecans for some added texture.
All in all, this is a delicious crisp and I will definitely be trying this one again.
One recipe down. Many, many, many more to go as I bake my way through Baked.