One common plate is all it takes to bridge a gap. At least that is the thinking of the progressive folks at Slurrpy where during the month of December, they are highlighting 10 women across the globe who are blogging about food. We’re of different ilk. We work in different kitchens. We use different recipes. Yet, this month, we’ll collectively focus on the same ingredients to bring you a concrete example of the power of diversity to create a collective response.
Cinnamon and Pear
Slurrpy, after my own heart, is focused on the common folk who works long hours and comes home to a busy house and without a lot of kitchen training or expertise, manages to throw down a meal. This month, our action of throwing down that dish is symbolic of the fact that small actions can translate to big differences – small actions conducted with great love.
We are of one globe. We use the same ingredients – further clarifying that we are, in fact, of one another. This week we focus on cinnamon and pears. Cinnamon has an ancient history both as a spice and as a medicine. It is the brown bark of a tree; grounded and humble. Pears show evidence as a food since prehistoric times and made their cookbook debut in 4 or 5 AD. They are sleek and succulent. The combination of pungent powder and slippery sweetness is not a modern innovation. There are many delightful combinations of the two and while several may find their way to my table, I wanted to stay true to the intent of Slurrpy with something that can be created quickly and was done after a long day at the office. Mesquite flour introduced into this recipe is an homage to local food and was milled from the mesquite trees that grow in my yard.
Desert Pear Crumble
Adapted from Vegetarian Times
Serves 8
- 2 Tbs. sliced almonds
- ½ cup mesquite flour (regular flour will work if you can’t get mesquite)
- 3 Tbs light brown sugar
- 1 tsp ground cinnamon
- 1 tsp orange zest
- ½ tsp vanilla extract
- 3 Tbs butter
- 4 large pears, peeled and cut into 1/8s
- ½ cup dried cranberries
1. Preheat oven to 350°. Spray your cast-iron skillet with cooking spray.
2. Toast almonds in separate skillet for 4 – 5 minutes over medium heat or until browned. Cool.
Toasted almonds
3. Grind almonds until they are coarse crumbs in food processor. Add mesquite flour, brown sugar, cinnamon, orange zest, and vanilla extract. Pulse. Add butter and pulse until mixture is combined.
4. Spread pears over bottom of prepared skillet. Scatter cranberries over pears. Top with crumb mixture. Bake 45 to 55 minutes, or until top has browned.
This post is part of 1commonplate at Slurppy.
In what ways do you believe the commonality of food can bridge differences?
Agrigirl's Blog 
Tandy | Lavender and Lime
/ December 5, 2013I have been invited to take part and I must find the time! I love the combination of ingredients 🙂
Tammy
/ December 5, 2013Yes, these ingredients really reminded me of you!
Savor Blog Partners
/ December 5, 2013This looks absolutely delicious. OK if we link to you in one of our next Savor the Southwest
posts?
Tammy
/ December 6, 2013of course!
nrhatch
/ December 5, 2013Pears + Cinnamon = perfect together. Your crumble is going to make tummies rumble. 😉
Tammy
/ December 6, 2013Hope so!
Bill
/ December 5, 2013next wed I plan on having a biscuits and gravy day with the morning tailboard. Love to have you at the dock! if not able to, some other time for sure?
Tammy
/ December 6, 2013Let me check. That would be fun!
Renee
/ December 6, 2013Love the common plate concept and your earthy descrip of it. Great recipe. Where to get meaquite flour these days? I wonder if spelt flour would be a good sub, but i love mesquite flour. Cant wait to try! -renee
Tammy
/ December 6, 2013I think any type of flour is perfectly acceptable however spelt is a great choice.
Tammy
/ December 14, 2013Singh farms sells mesquite flour!
Hotly Spiced
/ December 6, 2013It looks so pretty with the way you arranged the pears. I will have to look out for that mesquite flour you’ve used xx
Tammy
/ December 7, 2013I don’t know if you have mesquite trees or not but have a feeling that they may be unique to the Sonoran desert. We mill the beans into a delicious and high protein flour.
dianescholten
/ December 6, 2013Looks fantastic! And they were smart to choose YOU! Love it!
Tammy
/ December 7, 2013Thank you Diane. Appreciate your friendship and support.
LouAnn (@OysterCulture)
/ December 7, 2013What a great idea and they chose the right person in asking you to participate.
Tammy
/ December 7, 2013Thanks LouAnn. Great to hear from you. They ought to have you give the back-story!
yummychunklet
/ December 7, 2013This crumble sounds heavenly.
Tammy
/ December 8, 2013And it’s so simple to do. I must try to throw them together more often. The kids even enjoyed it as a breakfast food with yoghurt.
Debbie
/ December 7, 2013Congratulations, Tammy! And thank you for this wonderful common plate recipe! Yum!
Tammy
/ December 8, 2013It’s a simple one Debbie and I think you and your family would enjoy it.
Rosa Mayland
/ December 8, 2013Lovely pears. This crumble must taste wonderful!
Cheers,
Rosa
Tammy
/ December 8, 2013I ended up using the Bosc pears for the crisp.
Naomi
/ December 8, 2013Amen to every beautiful word of wisdom in your post, Tammy. And now you have my mouth watering! Cheers to pears and cinnamon, and to us all 🙂 Also, congrats on Slurrpy selecting you!
Tammy
/ December 8, 2013Thanks for stopping by Naomi. It is fitting given that the world lost a great leader this week, isn’t it?
Kath
/ December 8, 2013That sounds like a beautiful project and a delicious recipe! 🙂
Tammy
/ December 8, 2013Agree Kath. Thanks!
cindyricksgers
/ December 9, 2013Beautiful recipe…I’ll look forward to your other contributions. Will this tip out of the pan to show the lovely arrangement of pears?
Tammy
/ December 10, 2013No time to tip Cindy! It was gone quickly.
Kathy McNamara
/ December 9, 2013MMMMM!
Tammy
/ December 10, 2013Indeed!
Sophie33
/ December 10, 2013I made it today & just loved it. Tasty. X
Tammy
/ December 11, 2013Thanks for sharing Sophie! Really appreciate it.
Inger Wilkerson
/ December 10, 2013What a great “event” and your dish looks delicious!
Tammy
/ December 11, 2013It is a very simple crumble.
Estrella Azul
/ December 14, 2013This sounds heavenly, Tammy! When people start using their “super powers” for good, it bridges differences, I think. Taking part in One Common Plate, I think we’re doing a world of good, with something as simple as experimenting in our kitchen across the globe.
Tammy
/ December 19, 2013So happy to have you there with me Estrella!
Kirsten
/ December 14, 2013Tammy,
What a cool concept, One Common Plate (reminds me of reading the Penzey’s catalog), and you’re the perfect person to participate!
This crumble looks lovely–my neighbors pears found their way here into a sourdough coffee cake but it’s not fast to throw down by any stretch. Sourdough takes time.
However, I did get a few more pears last week at the band fruit fundraiser . . . so there’s hope!
Thanks!
Tammy
/ December 19, 2013This crumble is so easy and you can use any fruit.
Island Traveler
/ December 14, 2013A special sweet, holiday bliss! I’ve tasted peach, apples, blueberries but never pear. An exciting discovery!
Tammy
/ December 19, 2013Pear is such a great winter fruit option.