Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
My Experimental Dessert
Options
NPHuskerFL
Posts: 17,629
"Yard to table Pear & Orange Crisp"
Oranges (Satsuma) from our oldest tree...I believe it's been in our yard 18 years now and it was 10 years old when I bought it. So yeah a 28 year old Orange tree. And it's loaded up this year less what was sacrificed during Irma.
Pears (Kieffer) from our tree that's about 15 years old. Originally planted from basically a twig that we got from National Arbor Day Foundation in Omaha, NE. Tree was loaded up but, after Irma we were only left with 5 pears.
Decided to make a crisp desert. Ingredients were on the fly. But, I did mentally log what measurements of each.
1C APF
3/4C packed brown sugar. I used light and dark because I didn't have enough of each on hand :LoL: but, either would be fine
1/3C Florida turbinado sugar (or Suagar in the Raw)
3/4C Old Fashioned Oats
3/4C Halved Pecans
1tsp ground cinnamon
1/2tsp nutmeg
1 stick cold unsalted butter
3 oranges sectioned and deseeded
2-3 pears (I used one but, these are gargantuan pears) peeled, cored and cut into small cubes
Mix dry ingredients. Cut in cold butter until crumbly. Combine the crumbled mixture with fruit reserving a quarter of the crumbly mix to top with. In a greased cast iron skillet evenly place in the fruit crumble mix and then top with remaining crumble reserve.
Egg preheat 400 indirect setup
Bake approximately 45 minutes to 1 hour. I rotated my skillet halfway into the cook. Enjoy hot or cold with a scoop of ice cream and a drizzle of bourbon caramel.
Thoughts...This variety of pear would've benefited by frying in a pan to soften prior to baking. A Riviera, Bosc or other soft variety of pear wouldn't have needed this extra softening.
Oranges (Satsuma) from our oldest tree...I believe it's been in our yard 18 years now and it was 10 years old when I bought it. So yeah a 28 year old Orange tree. And it's loaded up this year less what was sacrificed during Irma.
Pears (Kieffer) from our tree that's about 15 years old. Originally planted from basically a twig that we got from National Arbor Day Foundation in Omaha, NE. Tree was loaded up but, after Irma we were only left with 5 pears.
Decided to make a crisp desert. Ingredients were on the fly. But, I did mentally log what measurements of each.
1C APF
3/4C packed brown sugar. I used light and dark because I didn't have enough of each on hand :LoL: but, either would be fine
1/3C Florida turbinado sugar (or Suagar in the Raw)
3/4C Old Fashioned Oats
3/4C Halved Pecans
1tsp ground cinnamon
1/2tsp nutmeg
1 stick cold unsalted butter
3 oranges sectioned and deseeded
2-3 pears (I used one but, these are gargantuan pears) peeled, cored and cut into small cubes
Mix dry ingredients. Cut in cold butter until crumbly. Combine the crumbled mixture with fruit reserving a quarter of the crumbly mix to top with. In a greased cast iron skillet evenly place in the fruit crumble mix and then top with remaining crumble reserve.
Egg preheat 400 indirect setup
Bake approximately 45 minutes to 1 hour. I rotated my skillet halfway into the cook. Enjoy hot or cold with a scoop of ice cream and a drizzle of bourbon caramel.
Thoughts...This variety of pear would've benefited by frying in a pan to soften prior to baking. A Riviera, Bosc or other soft variety of pear wouldn't have needed this extra softening.
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
Comments
-
I'd say that's a winner!
#forthewin------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
That looks just great.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Looks Killer Over "Dessert"Achiever
I was impressed when I made Dirt PuddingVisalia, Ca @lkapigian -
I'd hit it!"I've made a note never to piss you two off." - Stike
-
You did good sir!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
That looks delicious.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Sometimes simple wins.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Yes sir!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
I'd keep that "American Pie" guy away from it...______________________________________________I love lamp..
-
Nice Blake. That looks really good.Sandy Springs & Dawsonville Ga
-
-
I bet it would go great with a heaping scoop of ice cream. Good job. What did you use to raise the skillet off the platesetter?
GO BLUE!
Fairfax, Va
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum