Horseradish Recipes: Individual Pear Crisps with Horseradish

| February/March 2011

horseradish 9

Photo by Howard Lee Puckett

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


• 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.

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