Best Apple And Pear Topping Recipes

MOMMA PRITCHETT'S GRILLED PORK CHOPS AND APPLE-PEAR TOPPING

Steps:

• In a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved. Place the pork chops into the marinade, and spoon marinade to cover the chops. Let stand at room temperature for 45 minutes to 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chops from the marinade, and discard marinade. Shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side. Squeeze lime juice over the chops as they grill. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
• Melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring to dissolve the sugar. Stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes. Transfer the apple and pear slices to a grilling basket.
• Grill the fruit on the outdoor grill until the slices are browned, about 5 more minutes. Serve grilled fruit with pork chops.

PEAR AND APPLE COFFEE CAKE WITH WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil.
• Stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.
• Pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. Stir walnut mixture into butter mixture.
• Stir pears, apples, and lemon juice together in a bowl.
• Beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. Whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter.
• Pour 1/2 the batter into the springform pan. Spread pears and apples in a layer over the batter. Pour remaining 1/2 the batter over apples and pears; top with walnut mixture.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. Cool for 1 hour.

APPLE-PEAR CRISP WITH GRAPPA-SOAKED RAISINS AND POLENTA TOPPING

Steps:

• To make the filling, in a large bowl, combine the raisins and grappa and let stand until most of the grappa has been absorbed, about 1 hour.
• Preheat the oven to 375°F (190°C).
• Peel and core the apples and pears and cut them into 1/3-inch (8-mm) slices. Add the apple and pear slices to the grappa-soaked raisins along with the granulated sugar and vanilla. Toss well, then pack the mixture firmly into a 2-quart (2-liter) baking dish.
• To make the topping, in a food processor fitted with the metal blade, pulse the flour, nuts, brown sugar, polenta or cornmeal, and cinnamon a few times to combine. Add the butter pieces and pulse until the butter is finely broken up. Continue to pulse until the mixture just begins to clump together.
• Scatter the topping evenly over the fruit. Bake until the topping is nicely browned and the fruit is tender (a sharp paring knife inserted into the center meets no resistance), about 50 minutes.
• Serve the crisp warm with a pitcher of cold heavy cream or scoops of Vanilla Ice Cream (page 143).
• The polenta topping can be made ahead and refrigerated for up to 1 week or frozen for up to 2 months.
• If you're avoiding alcohol, you can skip macerating the raisins. You can substitute dried cranberries or diced prunes for the raisins.
• To make an APPLE-BLACKBERRY CRISP, in place of the grappa-soaked raisins, use 1 1/4 cups (6 ounces/170 g) blackberries; increase the apples to 8 medium (4 pounds/2 kg); omit the pears; and use 1/4 cup (50 g) granulated sugar and 1 teaspoon vanilla extract.
• While the crisp bakes, have a sheet of aluminum foil on the oven rack below the crisp to catch any overflow of juices.

APPLE AND PEAR TOPPING

Steps:

• In a large skillet, combine the apples, pear, brown sugar, 2 tablespoons water, cinnamon, nutmeg and cloves. Cook and stir over medium heat for 4-7 minutes or until fruit is tender. , In a small bowl, combine flour and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in vanilla. Serve over ice cream. Refrigerate leftovers.