Roasted pear crisp with cranberries and yogurt sherbet from The A.O.C. Cookbook (page 339) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • smccandless on August 04, 2019

    One of my favorite fall desserts. Use slightly underripe fruit or firmer variety of pears. Don't worry too much about over cooking the pears when browning as the texture of the pears turns out fine in the end when the pears are lightly brown in color during prep. Yogurt sorbet is a beautiful addition but could use creme fraiche instead.

  • bwhip on March 06, 2018

    We've made quite a few fruit crisps over the years, and this one turned out to be one of our favorites. Definitely more work than most, but not difficult, just a bit time consuming. Results were fabulous, with a really great blend of sweetness and tartness. The yogurt sherbet was really easy to make, and had quite a nice tang to complement the crisp.

  • julesamomof2 on August 19, 2017

    I found this to be just ok. Maybe my fruit wasn't all that good, or maybe I just had high expectations because it's a Suzanne Goin recipe but we would not repeat.

  • Nancy402 on January 03, 2014

    A bit more work than a regular crisp, but well worth it.

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