Mother Earth Living

Horseradish Recipes: Individual Pear Crisps with Horseradish

By Susan Belsinger
February/March 2011
Add to My MSN

Photo by Howard Lee Puckett


Content Tools

Related Content

Girl's Night In: Baked Pear Dessert

This baked pear dessert not only totes health benefits but is very delicious. Serve it warm with hon...

Celebrating Horseradish: The 2011 Herb of the Year

The Lemon Verbena Lady and her Herbal Companion celebrated Herbfest and the 2011 Herb of the Year, h...

5 Health Benefits of Pears

Packed with nutrients, fiber and antioxidants, pears make a delicious but healthful snack. Just chec...

Stuff Stockings with Crispy Green Crispy Fruit and FruitziO Freeze-Dried Fruit Snacks

Crispy Green Crispy Fruit are made from 100-percent freeze-dried fruit with no additives or preserva...

Top this warm dessert with Greek yogurt, sweetened whipped cream or ice cream. If using freshly grated root rather than prepared, add about 1 tablespoon lemon juice to the pears and sugar. SERVES 4

Fruit 

• 4 firm, ripe pears, peeled, cored and sliced into quarters lengthwise
• 1⁄3 cup demerara, turbinado or light brown sugar
• 2 tablespoons freshly grated horseradish or prepared horseradish
• 1 lemon (optional)
• 4 small bay leaves, fresh or dried
• Crisp Topping, recipe below

1. Preheat oven to 375 degrees. Generously butter 4 (5- by 1-inch) baking dishes.

2. Cut quartered pears crosswise into slices. Combine pears, sugar and horseradish; squeeze lemon over the pears if using, and toss well. Spoon fruit mixture into prepared dishes; top each with a bay leaf and sprinkle with Crisp Topping.

3. Bake 30 to 35 minutes or until topping is golden: cool 15 minutes on a wire rack.

Crisp Topping 

• 1⁄3 cup unbleached flour
• 1⁄3 cup demerara, turbinado or light brown sugar (not packed)
• 1⁄2 cup ground almonds
• Pinch of salt
• 4 tablespoons cold, unsalted butter, cut into bits

1. Combine first 4 ingredients; cut butter into flour mixture with a pastry blender until mixture is crumbly.

Note: Pear Crisp can be baked in an 8-inch square baking dish. Use only 1 bay leaf.


Susan Belsinger is a long-time herbal enthusiast who wrote Dill, Herb of the Year 2010 for the International Herb Association.

To read more, see the International Herb Association’s book, Horseradish, Herb of the Year 2011, edited by Susan Belsinger. To purchase, visit www.iherb.org or write to Marge Powell at the International Herb Association, P.O. Box 5667, Jacksonville, FL 32247-5667.

Click here the main article, 2011 Herb of the Year: Horseradish (Armoracia rusticana).








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.