Tuesday, October 7, 2008

Harvest Fruit Desserts

Autumn Fruit and Sweet Spices

Every year starting in August, I buy boxes of fruit that come right off the truck direct from Utah. This fruit comes once a week till around the 1st of October. We have a 2nd refrigerator out in the garage...and I store most of it in there. Take a look in 2 of the drawers. And that's not all of it! Keeping most of it in cold storage makes it last for weeks. I just take out enough for several days to ripen at room temp. And as you can see...there's plenty more to come back for! Check out those peaches!!

Today I decided to make something with pears for dessert. I tried a new recipe called Pear Gingerbread Cobbler. OH MAN!!! This was goooooooooood! I will be making it again. The recipe is from Betty Crocker Gold Metal. My thighs say thank you very much! ha ha ha I'll work it off with a couple hours of stamping :)

mmmm......my house was smelling so good! And I was burning a pumpkin pie candle from Gold Canyon Candles - awesome smells going on in my house! I wonder if the neighbors got a whiff?! hee hee hee.

I'm droolin' just looking at the pics!

Pear Gingerbread Cobbler
(Makes 8 Servings)

1/3 cup sugar
1 tablespoon cornstarch
6 cups 1/2-inch slices peeled pears (5 medium)
3 tablespoons water
1 tablespoon lemon juice
Gingerbread Topping (below)

1. Heat oven to 375 deg. Mix sugar and cornstarch in large bowl. Add pears; toss to coat. Gently stir in water and lemon juice. Spread in ungreased rectangular baking dish, 11x7x1 1/2 inches.

2. Bake 15 to 20 minutes or until mixture is bubbly around edges.

3. Meanwhile, make Gingerbread Topping. Drop tablespoonfuls of topping batter onto hot pear mixture.

4. Bake 15 to 20 minutes longer or until toothpick inserted in topping comes out clean and pear mixture is bubbly in center. Cool 20 minutes. Serve Warm.

Gingerbread Topping
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3 tablespoons packed brown sugar
1/4 cup butter or margarine, melted
1/4 cup molasses
1 egg, slightly beaten

Mix flour, baking powder, baking soda, pumpkin pie spice and brown sugar in medium bowl. Stir in remaining ingredients just until mixed.
High Altitude (3500-6500 FT)
Increase bake time in step 2 to 17 to 22 minutes. Increase bake time in step 4 to 18 to 23 minutes.

1 Serving: Calories 285 (Calories from Fat 65); Fat 7g (Saturated 4g); Cholesterol 40mg; Sodium 120mg; Carbohydrate 52g (Dietary Fiber 3g); Protein 3g
% Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 6%; Iron 10%
Exchanges: 1 Starch, 1 1/2 Fruit, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 3 1/2
Sprinkle coarse decorating sugar on top of biscuits before baking to add sparkle and a bakery-style crunch.

Did I stamp today? Yep...of course :) I'll be posting my project tomorrow. Want a hint? It's something to do with pizza. Here's a sneak peek:


Lorie said...

Holy cow! That cobbler looks delish! I can feel my thighs getting bigger just looking at it!

Debbie said...

YUM! That looks GOOOOOOD! And look at you posting high altitude directions and all the deets! LOL! Should I start calling you Betty? LMAO!

jenstamps said...

I just love fresh fruit and those desserts look so good!!!