O'Connell Ranch / Barb's Produce

Asian Pear Crisp

6 to 8 Cups thinly sliced Asian pears

1 Cup Oats

1 Cup Brown Sugar

1/2 Cup Flour

 1/2 Cup Butter

1/2 Teaspoon each Cinnamon, Nutmeg & Allspice

Directions

1.   Mix all dry ingredients with melted butter   and set aside.

2.  Arrange pears in even layers

3.  Spread the mixture over the pears

4.  Bake at 350 for 45 minutes

5.  Serve with ice cream and ENJOY!!!!!!!!!

Fuyu Persimmon

Bundt Cake

An outstanding cake published some years ago in Sunset magazine.

Grease and flour a bundt cake pan. Preheat oven to 350.

Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.

In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins.

Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.