Forelle Pear Crisp for 2

Post image for Forelle Pear Crisp for 2

by Chris on November 14, 2011


My (somewhat) new and recently public admiration for the pint-sized, freckled faces of Forelle pears has grown with each bite I crunch. The taste pleases my palate, so I am excited that their season is pretty long, until March. Taking advantage of the last few pears that remained on my counter, I decided to streusel them up a bit.  Remember the streusel topping I added to my butternut squash casserole? Yeah…that streusel   Good stuff.

While they are for me, Forelles are not new.  They’ve been around since the 1600s.  Even so, USA Pears say that Forelle’s are the “best kept secrets of pear lovers”. Is this true?  Are you aware of these lil’ healthy, fiber, potassium and vitamin-rich gems? Or, do you grab the Barlett’s or the Bosc? Whichever you choose, your body will thank you for choosing a pear over some chips or  cookie.  Just remember a little tidbit. If the pears you plan to use are not yet ripe, place them in a paper bag and let stand at room temperature for 2 to 3 days.  If the pears are plenty ripe, be sure to pop them in a plastic bag in the refrigerator for up to 3 days.

For this crisp, I finally used the Lodge miniature cast iron skillets I grabbed on my way to Nashville. Mini skillets…cute, right?  Perfect for a single gal like me.  Actually, I was like a kid in candy shop at Lodge and I grabbed several cuties. I am “noodling” on uses as we speak and will let you know as soon as possible; you can count on that! How do you utilize your cast iron skillets? Do you find you make mostly savory dishes, or mix it up a bit in your cast iron?


I think this is a dish worthy of Weekend Herb Blogging. Haalo has asked Christina from La Cucina di Cristina to host this week, so I will be sending this off to her.  What about you?  Want to participate?  C’mon!  Join us. Check out the rules for WHB for additional details.

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Kate November 14, 2011 at 7:37 AM

Forelles are new for me!

DessertForTwo November 14, 2011 at 11:11 AM

How adorable! You know I have a soft spot for tiny desserts!! 😉

I use my mini cast iron skillets to bake up 2 biscuits each, then plop them down next to a hot bowl of chili. Love.

Marge November 15, 2011 at 6:19 AM

There are mornings like this when I see your gorgeous photos before my run and I think, “Nah, I’d rather just eat… this”. I can’t tell you how much I want to just reach into that photo and pick a little of the streusel topping off before I go. No one will notice, right?

Rivki Locker November 16, 2011 at 2:03 PM

I use my cast irons at least once a day, but almost always for savory foods. Love these mini guys. Although it would take a LOT of those to make enough of this yummy crisp for my hungry family of six! :)

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