We may only have a few days left in October, but the bounty of produce continues! This week we celebrate a delicious and nutritious fruit that can be used in both savoury and sweet dishes - the pear.
Grown in Ontario, there are five varieties of pears - Bartlett being a favourite of many!
One medium pear has about 100 calories, is a good source of fiber, and is a source of Vitamin C, potassium, and folacin.
Try this autumn recipe for your next dessert served warm with fresh whipped cream!
Pear & Cranberry Cobbler
Serves: 4 - 6
Ingredients 5 firm ripe Ontario Pears, peeled, cored, and sliced 1 cup (250 mL) Ontario Cranberries (fresh or frozen) 1/4 cup (50 mL) granulated sugar 1 tbsp (15 mL) all-purpose flour 1 tsp (5 mL) grated orange rind Topping: 1 cup (250 mL) all-purpose flour 1-1/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt 1/4 cup (50 mL) butter, softened 1/3 cup (75 mL) granulated sugar 1 Ontario Egg 2 tbsp (25 mL) orange juice
In a bowl, combine pears, cranberries, sugar, flour and orange rind; place in ungreased 9-inch (23 cm) square baking dish.
In a small bowl, combine flour, baking powder, and salt; set aside.
In a separate bowl, cream butter and sugar; beat in egg and orange juice.
Stir in dry ingredients.
Drop 9 spoonfuls of batter evenly onto the filling (no need to cover all fruit).
Bake in 350°F (180°C) oven for 45 to 50 minutes or until golden brown and bubbly.
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