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Ingredientes
- 5 x pears peeled and sliced
- Â Â or possibly chunked to yield 4 c.
- 1/2 c. dry cranberries
- 1 Tbsp. Grand Marnier (optional)
- 1/2 c. sugar
- 1 Tbsp. arrowroot
- 2 pch cardamom
- 4 Tbsp. butter cut into chunks
- 1/2 c. brown sugar
- 3/4 c. rolled oats
- 1/4 c. flour
- 2 x egg whites
- 2 Tbsp. powdered sugar
- 1/2 c. heavy cream
Direcciones
- Preheat oven to 400 degrees. Combine pears, dry cranberries, Grand Marnier, sugar, arrowroot and cardamom in a bowl. Put this mix into a 4- to 6-c. ovenproof baking dish.
- Put the butter, brown sugar, rolled oats and flour in a food processor. Pulse to create a crumbly mix. Spread this on top of the pears and cranberries.
- Bake for about 30 min till the oat topping is brown and crispy and the fruit is soft.
- For the Light Whipped Cream: Put the egg whites into a medium bowl, add in the sugar, and whip by hand or possibly by machine till the whites form hard but not dry peaks. Whip the cream by hand or possibly by machine till it forms soft peaks. Fold the cream into the beaten egg whites.
- Scoop some of the crisp into each of four soup plates or possibly bowls. Add in a dollop of light whipped cream and garnish with a sprig of fresh mint. Or possibly, serve the crisp with ice cream or possibly frzn yogurt.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 589 | |
| Calories from Fat 161 | 27% |
| Total Fat 18.43g | 23% |
| Saturated Fat 10.96g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 99mg | 4% |
| Potassium 375mg | 11% |
| Total Carbs 105.71g | 28% |
| Dietary Fiber 8.7g | 29% |
| Sugars 75.94g | 51% |
| Protein 4.19g | 7% |
