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Pear Crisp with
Almond Topping
While oven is heating to 375 degrees, make topping with 6 tablespoons Taber Ranch Extra Virgin Arbequina Olive Oil, 1/2 cup finely ground Taber Ranch roasted Almonds, 3/4 cup Brown Sugar, 2/3 cup Flour, 1/4 teaspoon Salt, 1/2 teaspoon grated Nutmeg, 1 teaspoon ground Cinnamon. Combine the oil with the other ingredients until you have a coarse, crumbly mixture. Set this aside. Oil an 8" x 10" gratin dish. Line the dish with 2 1/2 pounds peeled, cored, and sliced ripe but firm Pears, about 1/2 inch thick, tossed with 1/2 teaspoon grated Nutmeg. Spread almond topping evenly over pears. Set the dish on a sheet pan to catch any drips and bake until the juices from the fruit are bubbling and the topping is brown, about 1 hour and 10 minutes.
from Deborah Madison's
Vegetarian Cooking for Everyone |
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phone
530 796 4983
530 908 2083
fax
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Taber Ranch
Since 1867, the Taber family has been growing a varied and changing array of crops in the Capay Valley. We've raised wheat, barley, sheep, hogs, grapes, and, since 1999, olives for award-winning oil. Our first almond trees were planted in 1890, as the almond industry was just beginning in California. Some of those trees survive, even as we have replanted the main orchard.
Taber Ranch 2009 Harvest Arbequina Olive Oil, certified Extra Virgin by the California Olive Oil Council, received a Best in Class Gold Medal from the 2010 L.A. International Olive Oil Competition and a Gold Medal from the 2010 Yolo County Fair. Our Arbequina oil is sold out for the season, but a few bottles are still available at Beyond the Olive in Pasadena, at Capay Valley Vineyards in Brooks, at Manas Ranch in Esparto, and through Capay Valley Farm Shop. The fund-raising auctions at Hoes Down, Art Farm, and Taste of Capay will be the very last chances to obtain this excellent oil.
Taber Ranch 2010 Harvest Arbequina Olive Oil should be harvested and bottled in time for Christmas!
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