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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Topping: 1 3/4 cups all-purpose flour 2 cups walnuts or almonds 2/3 cup brown sugar 1/4 tsp cinnamon 2 tsp sugar 2/3 cup salted butter Fruit: 1 cup dried sour cherries 1/2 cup Careneros Alambic RMS Special Reserve Brandy 8 firm pears; such as Bartlett or Bosc 1/4 cup sugar 1 pinch of cinnamon Juice of one lemon Instructions: Recipe courtesy of Carneros Alambic Distillery Napa Valley, CA Marinate cherries in RMS Special Reserve Brandy. Lightly toast nuts in 350 degree oven for 10 minutes. Let cool. For the topping: mix flour, sugars, cinnamon, and cut in butter with fingers until mixture is crumbly and has a streusal consistency. Chop nuts and combine with rest of topping mixture. For fruit: peel, core, and cut pears into 2" pieces. Marinate in 1/4 cup sugar, lemon juice, and cinnamon. Combine cherries and brandy into pear mixture. Spoon into hear proof terracotta or pyrex baking dish. Sprinkle crisp mixture over top. Bake in 350 degree preheated oven for 45-50 minutes. Serve warm or at room temperature with creme fraiche, whipped cream, or ice cream. |
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