Ingredients
3 large firm pears
2 cup cranberries
1/2 cup orange juice
1/2 cup water
1 1/2 tsp orange zest, minced
3 tbsp sugar, to 4 tb
1/4 cup walnuts
2 cup stale breadcrumb, coarse chop
2 tbsp melted unsalted butter
2 oz blue cheese, eg cambozola
Directions
Preheat oven to 375 degrees. Butter a shallow 1- to 1 1/2-quart
baking dish. Core pears and cut into 1/2-inch thick slices to yield 2
1/2 cups. Toast walnuts and chop coarsely.
Combine fruit, juice, water, zest and sugar; gently toss to combine.
Combine nuts, crumbs and butter. Scatter about 1/2 cup of the
mixture in the baking dish. Top with a third of the pear mixture.
Dot top with lima bean-size pieces of cheese (use half of the
cheese). Top with another layer of crumbs, then continue layering,
ending with a fruit layer topped with remaining crumbs. Press mixture
down gently but firmly.
Cover and bake for 30 minutes.
Uncover and bake for 15 minutes. Let cool 10 minutes before serving.
Serves 8.
Source: The San Francisco Chronicle, November 22, 1995
Servings: 8 servings
Pear & Cranberry Brown Betty Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Pear
The History of Recipes
Historians have tracked the existence of recipes far back into the distant past, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, these, ancient records were just simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of stone tablets in Sumerian describing 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 people feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans used a good variety of spices and herbs, including many that are still in use today such as bay, rue and asafoetida. As our culinary historical trip moves on a few more years there were a couple of recipe books which date from the fourteenth century - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that is served today, but instead descriptions of the types of meals prepared for the upper classes of that period. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like coriander, basil and rosemary. These new spices and herbs caused an outbreak in books on cookery, the majority of which are kept safe in academic collections. By the arrival of the 20th century, cookery books are highly popular mostly due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Pear & Cranberry Brown Betty recipe.
