Buckles, Cobblers, Grunts & Slumps
(Page 4 of 6)
September/October 2006
Susan Belsinger
Peach and Blueberry Crisp with Anise Hyssop
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Peaches and blueberries are a winning combination, and the addition of anise hyssop in this recipe gives it a different slant. If you are not a fan of the anise/licorice flavor, any of the lemon herbs work wonderfully, as does Rober’s Lemon Rose or the citrus-scented geraniums. If using a scented geranium, use about half the amount of herb called for.
Serves 8 to 10
Fruit:
6 medium peaches, peeled and sliced, tossed with 1 tablespoon fresh lemon juice
2 cups blueberries, rinsed and drained
3/4 cup sugar
1/4 cup maple syrup
1/3 cup unbleached flour
3 to 4 tablespoons minced anise hyssop
Heat oven to 375°F. Butter a 2-quart ovenproof dish; set aside.
In large bowl, toss all ingredients together. Transfer fruit mixture to prepared dish.
Crisp topping:
1 1/2 cups unbleached flour
2 large pinches salt
2/3 cup packed light brown sugar
8 tablespoons unsalted butter, softened
In large bowl, combine dry ingredients and work in butter, or combine all ingredients in processor and pulse until just blended. Sprinkle topping evenly over fruit in prepared dish.
Bake about 50 minutes, or until fruit is bubbling and top is crisp and golden brown. Cool on baking rack for at least 15 minutes before serving hot, or serve warm, or at room temperature. Garnish each serving with an anise hyssop leaf or bloom.
Pear and Cranberry Crumble with Orange-Scented Geranium Leaves
Pears and cranberries are a favorite fall combination; both are delicious when complemented by the flavor of orange. If you don’t have orange geranium leaves, orange mint would work as well. Rosemary or sage leaves also could be used – 8 to 10 sprigs of rosemary about 11/2 inches long (remove them before serving), or 12 to 15 whole sage leaves.
Serves 8 to 10
Fruit:
4 firm, ripe pears, peeled if desired, cored and sliced into quarters lengthwise
1/2 lemon
2 cups fresh or frozen cranberries
2/3 cup packed light brown sugar
2 tablespoons unbleached flour
Zest of 1 orange
15 to 20 orange-scented geranium leaves
Freshly grated nutmeg
Heat oven to 375°F. Generously butter 2-quart ovenproof dish; set aside.
Take quartered pears and cut them crosswise into slices and place in bowl. Squeeze lemon over pears, and toss with cranberries. Add brown sugar, flour, zest and whole leaves; toss well. Transfer fruit mixture to prepared dish and dust top with freshly grated nutmeg.
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