Wednesday, October 20, 2010

Pear-Amaretti Crumble

I loved the contrast between the warm pears and the cold vanilla 'ice cream' in this easy dessert!

In a large bowl, combine 2 and 3/4 cups thinly sliced pear, 2 tablespoons organic brown sugar, 1 teaspoon grated lemon rind and 1 tablespoon fresh-squeezed lemon juice; toss to coat.  The original recipe didn't specify which type of pear to use, so I chose bartlett, but I imagine any variety would do.

Divide the mixture evenly among 4 (8-ounce) ramekins.  Next, the original recipe said to drizzle 1 tablespoon Marsala over each serving, and to sprinkle each serving with 1 tablespoon crumbled amaretti cookie crumbs.  Marsala is one of those alcoholic products I can never quite get a vegan confirmation on - nothing I find online says it isn't vegan, and plenty of my fellow vegan bloggers use it in recipes, so I assume it is okay.  As for the amaretti cookies, most store-bought varieties contain eggs, but the closest alternative I know are the almond cookies from Joseph's Lite Cookies.

Bake the crumbles at 500 degrees for 8 minutes.  Top each serving with 1/3 cup non-dairy vanilla 'ice cream' of your choice - my favorite is the vanilla from Soy Delicious - and serve!  Each crumble is 230 calories.

pears $4.28
lemon $0.89
vanilla soy ice cream $4.19

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance