I know I often mention how I bring food over to share with the neighbors. Well, that's not a one way street...they bring me food, too! Hooray for food-bringing neighbors! Usually it's a gorgeous mushroom they've foraged or some game they've hunted or some fruit or veggie from a relative who grows tons and always organically, I might add. This is all aside from the open invitation to their garden goodies. Yes indeedy...I have some amazing neighbors. I will overlook the fact that they throw their verdolagas into the compost. A few weeks ago, they offered up an overflowing bag of pears. I should say they asked me if I'd like some. Ummm....how many times do I have to tell you to stop asking...I will ALWAYS say yes. Just unload all the food you want on me. I promise I won't turn it away! One of their relatives has six pear trees on his land and doesn't eat ANY of the fruit they bear. What a shame. The upside is that I was gifted with some of the beautiful, imperfect, bug-holed (ie. organic, un-sprayed...and no spray is good...hence, beautiful in my eyes) yellow pears!
Skillet Pear Crisp
from Mexican Everyday by Rick Bayless
serves 6
4 oz. unsalted butter, softened (and divided)
2 pounds pears, cored and peeled (if desired...I didn't desire), cut into ½" slices
½ c. plus 2 Tbs. white sugar (divided)
2/3 c. whole wheat flour
½ c. packed dark brown sugar
½ tsp. ground Mexican canela (cinnamon)
½ tsp. salt
¾ c. (3 oz.) toasted pepitas (pumpkin seeds)
Preheat oven to 400° F. Set a 10" skillet w/ ovenproof handle over medium heat and add 2 tablespoons of the butter. When it begins to brown, add the fruit. Sprinkle with 2 tablespoons of of the white sugar. Cook, stirring regularly, until fruit is soft and most of juice as evaporated and it's beginning to brown, ~10 minutes.
While fruit is cooking, stir together flour, remaining white sugar, brown sugar, cinnamon and salt in a medium bowl. Add remaining butter, working in until homogeneous mixture is formed. With a spoon, stir in pepitas.
Crumble the streusel topping evenly over cooked fruit mixture. Slide skillet into oven and cook for 10-15 minutes, until topping is crispy. Serve warm or at room temperature.
Preheat oven to 400° F. Set a 10" skillet w/ ovenproof handle over medium heat and add 2 tablespoons of the butter. When it begins to brown, add the fruit. Sprinkle with 2 tablespoons of of the white sugar. Cook, stirring regularly, until fruit is soft and most of juice as evaporated and it's beginning to brown, ~10 minutes.
While fruit is cooking, stir together flour, remaining white sugar, brown sugar, cinnamon and salt in a medium bowl. Add remaining butter, working in until homogeneous mixture is formed. With a spoon, stir in pepitas.
Crumble the streusel topping evenly over cooked fruit mixture. Slide skillet into oven and cook for 10-15 minutes, until topping is crispy. Serve warm or at room temperature.
...and yes, I did return the favor by dishing some up and bringing it back to my neighbors. Hopefully that's incentive enough to keep them offering up good bounty!
I am sending this to GYO #46 (Grow Your Own), which is being hosted by MomGateway this month.
