
OREGON PEAR CROUSTADE by Chef Tim Garling, The Jackalope Grill, Bend, Oregon. Oven: 400 deg. F. Yield: two croutades. Cooking time: 20-25 min. Ingredients: Pastry for two piecrusts (Pillsbury pie crusts available in grocery stores work great if you are short on time) 3 ripe but firm Oregon Barlett pears, peeled, cored and sliced 1 T toasted slivered almonds 1 T fresh lemon juice 1/4 cup apricot preserves 2 T brown sugar 2 T cornstarch 1/4 t almond extract 1/2 t cinnamon Topping: 2 T butter 2 T flour 1 T brown sugar 2 T sliced almonds Procedure: Preheat over to 400 deg. F. Lay pastry flat on a large parchment-lined baking sheet and set aside. Place sliced pears in a medium bowl and add the lemon juice, almonds, preserves, brown sugar, cornstarch, extract and cinnamon; toss well to coat pears with mixture. Mound pears in the center of the pastry and gather up the edges up to form a 2 inch rim of pastry around the outside. In a small bowl, stir together the flour, butter and brown sugar until crumbly; sprinkle over the opening of the pie and top with almonds. Bake for 20 to 25 minutes or until lightly browned. Let cool for at least 30 minutes to firm up the filling before cutting. www.jackalopegrill.com Email your travel tips to WAVE Journey |
| Women's Adventures, Vacations & Experiences ~ Your Journey Starts Here! |
| WAVE Journey |