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Issue 510: Crumble-Stuffed Pears

Esther Ottensoser

These pears taste perfectly fresh even made way in advance

Wednesday, September 13, 2017


Food and prop styling Renee Muller and Rachael Mintz, Photography Moishe Wulliger and Chaya Berger

I find this recipe to be a perfect Yom Tov recipe, as most of the preparation can be done way in advance, yet they will still be perfectly fresh.


Yields approximately 20 pear halves

  • 2 Gala apples, diced
  • 1 8-oz (500 g) frozen cranberries
  • ½ cup sugar
  • 10 ripe Bartlett pears (should be yellow in color)

  • 1 cup flour
  • ½ cup sugar
  • 6 Tbsp (3/4 stick) margarine, or a ⅓ cup oil


Place the diced apples, cranberries, and sugar into a medium-sized pot. Bring to a boil and then simmer until the liquid congeals. Remove from heat.

 Combine ingredients for crumb topping in a small bowl. Preheat oven to 350°F (180°C). Cut pears in half and scoop out the pits plus some extra flesh. Fill the cavities with fruit mixture and sprinkle generously with crumbs.

 Arrange in a pan and bake for 30 minutes or until a fork goes in easily.

TIP The apple-cranberry mixture can be stored in the fridge for up to 2 weeks. Store crumbs in the freezer.

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