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Winter Fruit Crisp

A change of pace from a traditional summer fruit crisp.

Winter Fruit CrispIngredients:
  • 1 1/2 cups dry red wine
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 cardamom pods
  • 3 whole allspice
  • 1 cup dried figs – cut into 4 to 6 wedges
  • 4 Bosc or other firm pears – peeled, cored and cut into 1/2 inch pieces
  • 4 apples, Granny Smith or other firm apple – peeled, cored and cut into 1/4 inch pieces
  • 1/2 cup dried cranberries
Crisp Topping
  • 1 cup flour
  • 1 cup oats
  • 1/2 cup light brown sugar
  • 1 tsp cinnamon
  • Pinch of salt
  • 1 stick plus 3 T butter - cut into small chunks
  • 1/2 cup walnuts - optional

Make crisp topping by combining flour, oats, sugar, cinnamon and salt in a medium bowl. With your fingers, rub the butter chunks into the flour mixture until butter is well incorporated and small crumbs form. Add nuts if using and mix in. Chill topping while making the fruit mixture.

In sauce pan bring wine, honey, maple syrup and spices to a boil. Reduce heat to medium low and simmer uncovered for 8-10 minutes. Skim any foam. Add figs, pears, apples and simmer gently until pears are tender 5-8 minutes. Remove fruit and spices to a small bowl and discard spices. Return wine to medium-high heat and reduce to a thick syrup, about 10-15 minutes.

Preheat oven to 375 degrees. In a shallow 3 quart greased baking dish, add figs, pears, apples, cranberries, reduced wine syrup and gently toss until combined. Sprinkle crisp topping evenly over top. Bake for 30-40 minutes until topping is brown and juices are bubbling. Serve warm with ice cream or whipped cream. Serves 6-8.

Serve with:

Kunde Family Winery 1904 Dessert Cuvée

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