PEAR AND PISTACHIO CRISP
I like this Pear and Pistachio Crisp especially when I want a pie but have no time to make a homemade crust -- which is all the time! A crisp is a lot easier to make and still delivers a lot of what I love about pie. This one has a crunchy topping made from oats, pistachios, brown sugar and aromatic cinnamon, plus a naturally nummy sweetness from all of the chunks of baked pear.
Provided by Catherine McCord
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-inch round baking dish with the nonstick cooking spray.
- Peel and core the pears; then dice the fruit. Transfer to a large bowl and toss with the cinnamon and lemon juice. Set aside.
- Mix the oats, sugar, flour and salt together in a medium bowl. Add the butter and use your fingers to work the butter into the flour until the mixture comes together and the crumbles are about the size of peas. Mix in the pistachios and set aside.
- Pour the pears into the baking dish and top them with the oat mixture. Bake until the top is brown and the pears are bubbly, 40 to 45 minutes. Serve warm with vanilla ice cream or plain Greek yogurt, if desired.
THE BEST GUACAMOLE
Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
- Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
- Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.
PEAR PISTACHIO CRISP
Provided by Catherine McCord
Time 55m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F.
- In a bowl, combine the pears and cinnamon and toss to combine. Toss in the lemon juice.
- In a separate bowl, whisk together the oats, flour, brown sugar, and salt.
- Working with your fingers, crumble the butter into the flour mixture until it is combined and about the size of peas. Mix in the pistachios and set aside.
- Pour the pears into a greased 8-inch baking dish and cover with the oat mixture.
- Bake for 40-45 minutes.
PISTACHIO GUACAMOLE
Steps:
- In a bowl, mash avocados and lime juice together with a fork. Fold in all but 3 tablespoons pistachios; season with salt. Top with remaining pistachios and serve immediately with tortilla chips.
GUACAMOLE WITH PEAR AND POMEGRANATE SEEDS
Diana Kennedy Mexican recipe for regional guacamole.
Provided by Diana Kennedy
Categories Condiment/Spread Fruit No-Cook Cocktail Party Vegetarian Quick & Easy Pear Avocado Winter Healthy Pomegranate Grape Gourmet
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- In a molcajete or food processor, grind onion, chiles, and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lime juice. Fold in the pear, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.
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