Maple Orange Pecan Pear Crisp Food

PEAR-PECAN CRISP WITH LEMON SAUCE

Steps:

• Place pears in a greased 8-in. cast-iron skillet or 8-in. square baking dish; sprinkle with sugar. In a small bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pears. Bake at 350° for 30-35 minutes or until bubbly., Meanwhile, in a small saucepan, combine the sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the butter, lemon juice and zest. Serve with warm pear crisp.

MAPLE ORANGE PECAN PEAR CRISP

Steps:

• 1. Heat oven to 375 degree's. Butter a 9 inch baking dish. Set aside.
• 2. Peel pears. Remove seeds. cut each pear in to 4 pieces length wise. Toss in lemon juice. Place pears in buttered pan.
• 3. Place pears in buttered pan. In a sauce pan mix maple syrup, cinnamon,, 1 tsp orange zest, 2 TB butter. Heat until boiling while stirring constantly. Remove from heat. Pour syrup over pears. Then set aside.
• 4. Topping: In a food processor Pulse topping ingredients until it becomes crumbly. It will resemble cookie dough.
• 5. Crumble nut cinnamon mixture over pears. You may add more chopped nuts and orange zest at this point if desired. Place in oven and bake 30-40 minutes, or until pears have softened and top is golden brown.
• 6. Remove from oven. Serve alone, with vanilla ice cream. The juices with msple syrup are wonderful over ice cream.

MAPLE-ORANGE PORK TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.