3 cup cooked brown rice
2 cup diced peeled pears
1 cup chopped cranberries -(fresh or froz, en)
1/2 cup brown sugar, firmly packed - divide, d
1 vegetable cooking spray
1/4 cup rolled oats
3 tbsp butter or margarine
1/4 cup chopped pecans
1/4 cup flaked coconut
A Recipe for
Cranberry Pear Crisp
Without ice cream, there would be darkness and chaos. |
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Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Food is an important part of a balanced diet. |
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This Recipe for Cranberry Pear Crisp is one of thousands in the Recipes-to-go Fruit Cookbook.
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But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Never eat more than you can lift. |
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This is a recipe for Cranberry Pear Crisp from the recipe cookbook of Recipes-to-go (Fruit)
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
Never eat more than you can lift. |
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Coffee is a beverage that puts one to sleep when not drank. |
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Herb Tip |
Eat drink and be merry, for tomorrow they may make it illegal. |
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Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tablespoons
flour. Place rice mixture in 2-quart baking dish coated with cooking
spray; set aside. Combine remaining flour, remaining sugar, and oats
in bowl. Cut in butter with pastry blender until mixture resembles
coarse meal. Add pecans and coconut; blend well. Sprinkle over rice
mixture. Bake at 375 degrees F. for 25 minutes or until thoroughly
heated. Serve warm.
Microwave Oven Instructions: Prepare as directed using 2-quart
microproof baking dish. Cook on HIGH 4 to 5 minutes, rotating dish
once during cooking time. Let stand 5 minutes. Serve warm.
Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
Serves: 8
Cranberry Pear Crisp Recipe brought to you by Recipes To-Go