Individual Pear Crumbles With Maple Yogurt Food

INDIVIDUAL PEAR CRUMBLES WITH MAPLE YOGURT

Steps:

• Preheat the oven to 375 degrees F.
• For the pear crumbles: Toss the pears, lemon juice, brown sugar, cinnamon, vanilla and 2 teaspoons of the flour together in a medium bowl. Divide the mixture between 3 mini pie plates.
• Stir together the remaining 1/2 cup flour, oats, pecans, nutmeg, cloves and salt in a medium mixing bowl. Add the butter and, with fingers, blend it into the dry ingredients until fully incorporated. Squeeze the mixture into clumps, then divide it among the pie plates, spreading it to cover the pears.
• Set the pie plates on a rimmed baking sheet and transfer to the oven. Bake until the fruit is bubbling and the crumble mixture is golden brown, about 35 minutes.
• For the maple yogurt: Stir together the yogurt, maple syrup, orange zest and juice until well mixed.
• Serve the warm crumbles with a dollop of the maple yogurt.

CHARRED MAPLE CARROTS AND SUMAC YOGURT

Steps:

• Preheat the oven to 400 degrees F.
• For the spice rub: Combine the coriander, cumin and fennel seeds in a small skillet over medium-high heat and toast until aromatic, about 3 minutes. Let cool. Use a spice grinder or a mortar and pestle to grind the seeds. If using a spice grinder, transfer the ground spices to a small bowl. Mix in the smoked paprika, sweet paprika, celery salt and pepper.
• For the carrots: Drizzle the carrots with 2 tablespoons olive oil, sprinkle with 2 tablespoons of the spice rub and toss to combine.
• Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Sear the carrots on all sides until charred, about 2 minutes per side. Transfer the skillet to the oven and roast until just tender, about 20 minutes. Remove the carrots from the oven, add the maple syrup and gently toss to coat the carrots. Roast until the carrots are just caramelized, about 5 minutes longer.
• For the yogurt: Whisk together the yogurt, sumac, salt, pepper, buttermilk, and lemon juice in a medium bowl until smooth.
• To finish: Spoon a few tablespoons of the sumac yogurt onto a serving platter and spread to make an even layer. Place the carrots over the yogurt and top with the pistachios, a pinch of sumac, mint leaves, dill, lemon zest and the reserved carrot tops. Serve with sumac yogurt on the side.

PEAR CRUMBLE WITH POMEGRANATE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish.
• Add the sliced pears to the prepared baking dish. In a small mixing bowl combine 3 tablespoons flour, 3 tablespoons brown sugar, cinnamon, nutmeg and salt. Sprinkle the mixture over the pears and toss to coat evenly.
• In a large mixing bowl, combine the remaining 1 cup flour and brown sugar with the oats. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled and you end up with a crumbly texture. Spread evenly over the pears.
• Place the baking dish in the oven until the crumble is golden brown, about 45 minutes. Allow to cool for 20 minutes. Serve alongside vanilla ice cream and Pomegranate Sauce. Garnish with pomegranate seeds.
• In a saucepan over high heat, add the pomegranate juice, honey, orange zest and cinnamon. Simmer until reduced by half and syrupy, about 10 minutes. Cool slightly before serving over the crumble.

APPLESAUCE GRANITA WITH MAPLE YOGURT

Steps:

• For the Granita: In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour.
• For the Sauce: In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve.
• Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce.

PEAR AND MAPLE CRUMBLE

Steps:

• Make topping:
• Combine all ingredients in processor. Process until walnuts are coarsely chopped and small moist clumps form. Transfer topping to medium bowl. Cover and refrigerate until firm, about 1 hour.
• Make pears:
• Position rack in center of oven and preheat to 350°F. Toss all ingredients except sour cream in large bowl to blend. Let stand 15 minutes. Transfer pear mixture to 13 x 9 x 2-inch baking dish. Sprinkle topping over pears. Bake until pears are tender, juices bubble thickly and topping is golden and crisp, about 30 minutes. Let stand at least 10 minutes. Serve warm with sour cream.