6 cup pears [peeled & sliced]
1 tsp ground ginger
1 cup rolled oats (not instant)
1/3 cup flour
1/3 cup butter [softened]
1/3 cup brown sugar
1 tsp ground ginger
1 1/2 cup all-purpose flour
Directions
1) Peel, core and slice pears. Grease a baking
dish, and toss the pear slices in it with the ginger.
2) Mix together the topping ingredients with a fork
or a pastry cutter, and sprinkle on top of the fruit.
3) Bake at 375 degrees C for approx. 35 minutes,
until the top is browned, and pears are juicy and
bubbly.
Servings: 6 servings
Kate's Pear Crisp Recipe brought to you by Recipe Ideas
Categories: Pear
The History of Recipes
It is actually possible to trace the history of recipes way back into antiquity, in fact as far into history as the Egyptians, and potentially, even further back. Interesting though that is, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, something we still use today. Aspicius informs us how the Roman chefs made use of a wide range of spices and herbs, including a few you will know such as thyme, mint and parsley. As we move on, there were some books from the fourteenth century : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals served to the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to a torrent in cookery books, most of which still exist in private libraries. By the advent of the 20th century, cookery books were greatly in demand due to more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Kate's Pear Crisp recipe.
