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S.
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Just wanted to share that the pear version is just as tasty. I actually decreased the sugar even more, down to 3/8 cup, and it's still plenty sweet for me. Good stuff - thanks again for sharing this, Sand!
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Oh, good! I've looked at the pears in the store off and on, but felt reluctant to risk them - they seem fiberously dangerous raw and I've never been a fan of poached pears. And I have to admit that I just threw the "and pears" into the recipe because it was on the original recipe card - I never thought about actually using them - habit I suppose. So thanks for being a test kitchen on this.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I actually hate baked fruit (slimy and vaguely crunchy, ugh), but this is my new favorite dessert as long as we still have pears from our trees to use up. I do cut the pears into tiny tiny pieces (smaller than peas), which eliminates the crunchy slime factor.
I leave out the nuts and increase the pears a little (by 1/4 C or so). I would be careful with fiddling with the amount of sugar. It did seem a little sweet to me the first time, but when I cut it back to 1/2 C, it was a bit tart and the texture of the crust was more spongy than delicate sugar-crisp. So I now use the original full amount of sugar.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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I made this last weekend with walnuts. Truly, I have no idea what it tastes like, but it was gone overnight and I have MORE REQUESTS for it. I strongly suspect that it's probably really good!
No, I'm not a sleep-eater  : My mother, border and 2 guests ate it.
Kate, IBS-D.
Edited by Wind (10/22/05 08:29 PM)
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I've got SPECIAL REQUESTS for a repeat performance--except, Dad asked for PEAR! (When I say people in my family have been known to polish off (lol! POLISH-off?) a whole pie or cake, virtually individually overnight, that's no understatement.
He simply couldn't believe how GOOD it was and HOW LOWFAT, healthy as well. He thought I was joking when I told him what was in it.
Thanks, Sandy. This baking thing is sort of fun. 'Tis the season!
Kate, IBS-D.
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"POLISH-off" - good one, Kate. It is an amazing little recipe - I still can't believe it actually turns into a pie.
As for my Board name, it's just "Sand" - like the stuff made of silica.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
Edited by Sand (10/24/05 09:44 AM)
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My appologies, SAND. Actually, it was a typo.
Silica, indeed. I think I'm turning into a silicon woman.
Kate, IBS-D.
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Nope...
#221169 - 10/25/05 11:32 AM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I can't imagine that you'd be able to make this without flour. Sorry.
I had figured out once before that if you make this with 1/2 cup sugar (use sweet apples, not Granny Smiths) and no nuts, and cut it into 6 slices, it's about 125 calories per slice. For a dessert, that's pretty darn good already - less than any other pie or cake recipe I've ever seen, and less than most puddings.
Hope that helps!
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