Gingered Pear Crisp

Normandy Pork Tenderloin

Pears!
	A member of the rose family, related to the apple, almond, and apricot.
	Pears continue to ripen after they are picked.
	Bartlett pears' thin skin changes from green to yellow. Smooth, white flesh.
	Bosc pears have a thicker, brown skin and an elongated neck. Aromatic flesh.
	When a pear is ripe, it yields to gentle pressure near the stem. Ripen at room temperature. Once ripe, pears should be eaten as soon as possible.
	Pears are high in fiber.
	Great eaten fresh, or added to salads made with bitter greens. Perfect accompaniment to cheese, especially Roquefort, Stilton, and Brie.

Gingered Pear Crisp

Serves 6

1 cup all-purpose flour

4-1/2 tsp. finely grated gingerroot

1/2 cup packed brown sugar

3 Tbs. butter, softened

1 cup finely chopped pecans

6 large firm, ripe pears

Preheat oven to 300 degrees F. In a small bowl, combine flour, gingerroot, and brown sugar. Add butter and mix until crumbly. Stir in pecans. Peel, core, and thinly slice the pears into a greased 8-inch baking pan. Sprinkle the flour mixture over the pears and bake for 30 minutes. Serve warm or room temperature.

Jane Brody’s Good Food Gourmet

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Apple Cider Season is Here

A favorite since colonial days, refreshing apple cider is great hot, cold, or in recipes like this one.

Normandy Pork Tenderloin

Serves 6

1 Tbs. olive oil

2 lb. pork tenderloin

4 apples, cored and thinly sliced

2 cups raw cranberries

1 cup brown sugar

1-1/2 cups cider

Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Sear tenderloin on all sides in hot oil until nicely browned. In a buttered casserole dish, place apples, cranberries, and brown sugar. Add pork tenderloin and pour cider over. Bake about 1 hour, turning pork frequently.

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