Asian Pear & Apple Tart

pear & Apple tart

It’s a quick and easy tart that’s ready in less than 30 minutes. I served it with caramel drizzle and a scoop of vanilla ice cream.

Asian Pear & Apple Tart
Preheat oven to 375 degrees

1 Asian Pear (aka: Japanese Apple/Pear)
1 Golden Delicious Apple
1 tablespoon Flour
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 tablespoon Lemon Juice
Zest of 1 Lemon
1 10 inch Pie Crust (store bought or homemade)
Egg Wash (1 Egg + 1 tablespoon Water)
1 tablespoon Sugar

Peel, core and slice the asian pear and apple into very thin slices. Place the sliced fruit into a large bowl.
Sprinkle the lemon juice and zest, flour, cinnamon and nutmeg, over the fruit and mix well.
Roll out the pie dough into a 10 inch circle and place it onto a parchment paper covered baking sheet.
Arrange the fruit slices into a few layers leaving about an inch of border around the pie crust.
Fold the crust up and pleat it over the fruit. Brush on the egg wash and sprinkle the crust with sugar.
Bake for 25-30 minutes, or until crust is golden brown.

pear & apple tart crust

Note the fruit will be tender but still a bit crisp.

Bear Paw French Toast

bear paw french toast
Also known as Dad’s French Toast. Around here Dad is the breakfast guru. He has a nack.

Bear Paw French Toast
6-8 pieces Texas Toast or Challah Bread
1 cup Flour
2 1/2 teaspoons Baking Powder
2 tablespoons Sugar
1 teaspoon Vanilla Extract
2 cups Milk
2 Large Eggs
2 cups Canola Oil (for frying)

For the Coating:
3/4 cup Sugar
4 teaspoons Cinnamon

Mix the ingredients for the coating and place in a shallow dish. Set Aside.
In a large bowl mix the flour, baking powder, sugar, vanilla, milk, and eggs to form a thin batter. Set aside.
In a high sided large saute pan heat the oil until about 350 degrees, or you can put in a small pinch of bread into the oil; when it turns golden brown and floats to the top of the oil, you’re ready.

Dip a piece of bread into the batter and let the excess drip off and place into the oil. Fry until golden and puffy on both sides. About 2 minutes a side.
Take the french toast out of the pan and pat off the excess oil.
While the toast is still warm sprinkle with the cinnamon sugar coating.

Apple Pie Bread Pudding

Apple Pie Bread Pudding

This can be a cozy dessert or a lovely addition to your brunch table.

Apple Pie Bread Pudding

Preheat oven to 350 degrees.

8 cups Baguette torn into rough 2 inch chunks
Butter a 9 x 13 pan. Place the torn bread into the pan and set aside.

For the Custard:
6 large Eggs
6 cups Half & Half
2 tablespoons Sugar
A pinch of Salt

Combine the eggs, half & half, and sugar. Mix well, then slowly pour the mixture over the torn bread in the waiting pan. Set aside while you make the apple pie flavoring.

For the Apple Pie Flavoring:
1/2 cup Water
1/2 cup Sugar
A pinch of Salt
3 tablespoons Dark Rum
1/2 cup Golden Raisins
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 Apples (peeled, cored and cut into large chunks)

Add all the above ingredients to a sauce pan. Bring to a boil then, turn the heat down to a simmer and cover with a lid.
Simmer for 10 minutes or until the apples are somewhat softened.
Pour the syrup and apples mixture over the bread and cream mixture in the baking pan. Stir gently to combine.

Cover the pan with foil and place in the oven to bake for 40 minutes.
Uncover, and allow to brown on top, about 10 minutes.

Allow to cool for a bit before serving.



I know this recipe comes a bit late, but surely there’s enough winter left to indulge in a snowball!

When I saw Nigella Lawson’s Christmas special I vowed I’d try a snowball. They looked so yummy and festive! I looked everywhere in town and online for Advocaat, which is a Dutch version of egg nog, the essential ingredient. I could not lay my hands on a single bottle! It was time I learned the recipe then.

For the Advocaat:
10 Egg Yolks
1/2 teaspoon Salt
1 1/3 cups Sugar
1 teaspoon Cinnamon
1 cup Cognac
2/3 cup Vodka
2 teaspoons Vanilla Extract

Place about and inch or two of water into a medium saucepan, and bring the water to a simmer. You will use this in combination with a heat proof bowl to make a double boiler.

In a heat-resistant bowl, add the eggs, sugar, salt and cinnamon. Using an electric or hand whisk, whisk until combined.

Place the bowl over the simmering water and continue to whisk until the egg mixture is thick, light and creamy and the sugar is dissolved, about 8 minutes.

Add in the vanilla, and the Cognac and vodka. Whisk for another 5 minutes.

Pour the advocaat into a resealable container or bottle and refrigerate for 6 hours before use.
If the mixture has separated during it’s time in the fridge, simply give it a really good shake before using.

For the Snowball:
Into a tall glass add:
Fill 1/3 with Advocaat
1/2 cup ice
Top off glass with 7-UP, or Sprite or another fizzy lemon lime soda.
Mix carefully as it wants to fizz a lot.