Ingredients
11 oz can mandarine segments
3 pears, peeled and cored
TOPPING
2/3 cup plain flour
3 oz butter, melted
1/3 cup brown sugar, firmly packed
1/2 tsp mixed spice
Directions
Drain mandarins, reserve 2 tablespoons syrup. Combine mandarins,
syrup and sliced pears in ovenproof dish (4 cup capacity). Crumbe
topping over fruit, bake in moderately hot oven about 25 minutes or
until topping is browned and pears are tender. Serve warm.
Topping: combine all ingredients in bowl, cover, refrigerate 30
minutes or until firm.
Serve crumble dusted with sifted icing sugar, if desired. Recipe can
be prepared a day ahead. Not suitable to freeze, not suitable to
microwave.
Servings: 4 servings
Pear & Mandarin Crumble Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Pear
The History of Recipes
It is quite possible to trace the history of recipes far back into history, in truth as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these old cook books were just primitive hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Aspicius also tells us how the cooks of his times were skilled in the use of many spices and herbs, including many that are still in use today such as basil, rue and parsley. As our culinary historical trip moves on a few more years there were some books which were published in the 14th Century ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian curry that is popular today, but rather descriptions of the types of food on the menus of the rich and powerful of the time. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including rosemary and coriander. These new culinary innovations prompted an explosion in books on cookery, many of which still exist in academic collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the most extravagent meals, and as a consequence, the best cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording popular recipes of the day. By the arrival of the 20th century, cookery books were greatly in demand as a result of more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Pear & Mandarin Crumble recipe.
