Pear And Mandarin Orange Crisp Recipe
Ingredients
| 1 lb. can pear halves in juice | ||
| 15 oz. can mandarin orange sections in water | ||
| 2 tsp granulated fructose | ||
| Cornstarch | 1 Teaspoon | |
| Graham | 6 (Topping) | |
| All purpose flour | 1/3 Cup (16 tbs) (Topping) | |
| 1 tsp granulated fructose | ||
| Vanilla extract | 1 Teaspoon (Topping) | |
| 3 tsp firm margarine | ||
Directions
Drain 1/2 cup (125 mL) of the pear juice from the can into a measuring cup; reserve.
Drain the pears, and arrange pear halves in the bottom of a 1 qt. (1 L) well-greased baking dish.
Drain the mandarin oranges, and pour orange sections over the pear halves.
Add the 2 tsp (10 mL) of fructose and the cornstarch to the reserved pear juice; stir to dissolve.
Pour over fruit in baking dish.
Crush graham crackers.
Combine graham cracker crumbs, flour, 1 tsp (5 mL) of the fructose, and vanilla in a small bowl.
Cut the margarine into the flour mixture or rub with the fingers until the mixture becomes coarse crumbs.
Sprinkle evenly over the fruit.
Bake at 350°F (175°C) for 30 to 35 minutes or until topping is browned.
Drain the pears, and arrange pear halves in the bottom of a 1 qt. (1 L) well-greased baking dish.
Drain the mandarin oranges, and pour orange sections over the pear halves.
Add the 2 tsp (10 mL) of fructose and the cornstarch to the reserved pear juice; stir to dissolve.
Pour over fruit in baking dish.
Crush graham crackers.
Combine graham cracker crumbs, flour, 1 tsp (5 mL) of the fructose, and vanilla in a small bowl.
Cut the margarine into the flour mixture or rub with the fingers until the mixture becomes coarse crumbs.
Sprinkle evenly over the fruit.
Bake at 350°F (175°C) for 30 to 35 minutes or until topping is browned.
Chef
