Pear And Coconut Crisp Recipe
Ingredients
| Pineapple juice | 1/4 Cup (16 tbs) | |
| Apricot pineapple preserves | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Rum extract | 1 Teaspoon | |
| Firm Bosco pears - 4 cups, cored and thinly sliced | ||
| Rolled oats | 1/4 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Coconut | 2 Tablespoon, flaked | |
| Walnuts or almonds - 2 tablespoons, chopped | ||
| Butter margarine | 1 Tablespoon, melted | |
Directions
GETTING READY
1. Lightly grease an 8x8x2-inch baking dish.
MAKING
2. Heat a saucepan, nicely blend together pineapple juice, pineapple preserves, rum extract and cornstarch.
3. Add pear slices and cook over moderate heat for about 2 minutes, stirring constantly and allow to cool.
4. Pour this mixture into the baking dish and allow to rest.
FINALISING
5. In a bowl, mix together oats, flaked coconut, brown sugar, melted butter and chopped nuts. Sprinkle this mix over the pear mixture in the baking dish.
6. Bake in a preheated oven at 250 degrees centigrade for 30 minutes until crisp.
SERVING
7. Serve hot.
1. Lightly grease an 8x8x2-inch baking dish.
MAKING
2. Heat a saucepan, nicely blend together pineapple juice, pineapple preserves, rum extract and cornstarch.
3. Add pear slices and cook over moderate heat for about 2 minutes, stirring constantly and allow to cool.
4. Pour this mixture into the baking dish and allow to rest.
FINALISING
5. In a bowl, mix together oats, flaked coconut, brown sugar, melted butter and chopped nuts. Sprinkle this mix over the pear mixture in the baking dish.
6. Bake in a preheated oven at 250 degrees centigrade for 30 minutes until crisp.
SERVING
7. Serve hot.
Chef
