Every year the Duval County Extension Service offers a Holiday Happenings event. Every year it is the same theme. First week they offer a class on Holiday Dinner Fast and Festive; second week Gifts From the Kitchen; and the third week it is Holiday Hospitality at Its Best. I have been to several of these, and have enjoyed them very much.
Last Tuesday night, was the first of the three weeks. It is one night each week. At the end of the class, we get to sample each dish.
The first dish I tried at home, ws the Cinnamon Peach Crisp. It was so good, except only one of my three kids would eat it. Too bad, because this will be dessert come Thanksgiving day. The lady who was telling about this recipe said it was a side dish, but I really think it is a dessert.
Cinnamon Pear Crisp
8 edium pears, cored, peeled and sliced
3/4 cup frozen unsweetened all natural apple juice concentrate, thawed
1/2 cup golden raisins
1/4 cup plus 3 TB all-purpose flour, divided
1 tsp. ground cinnamon
1/3 cup quick oats, uncooked
3 TB packed dark brown sugar
3 TB butter, melted
Preheat oven to 375. Coat 11×7 (I used an 8×8) baking dish with nonstick cooking spray; set aside.
Combine sliced pears, apple juice concentrate, raisins, 3 TB flour and cinnamon in large bowl; mix well. Spoon mixture into prepared baking dish.
Combine remaining 1/4 cup flour, oats, brown sugar and butter in medium bowl; mix until coarse crumbs form. Sprinkle evenly over pear mixture. Bake 1 hour or until golden brown. Cool in pan on wire rack.
Yield: 12 (1/2 cup) servings.