Freshly diced pears are added to the batter along with enough miniature chocolate chips to bring in a subtle chocolate flavor without becoming overwhelming.
They're filled with
freshly diced pears and grated carrots then piled high with crumbly streusel.
Not exact matches
Garnish topping 1 teaspoon extra-virgin olive oil 1/2 cup walnuts, chopped 1 garlic clove, minced 1 tablespoon fresh lemon juice 1/2 tablespoon walnut oil 1 small Bosc or d'Anjou
pear,
diced 1 tablespoon chopped parsley 1 tablespoon chopped tarragon salt
freshly ground pepper
for the filling 1/2 small yellow onion —
diced 1 inch piece of fresh ginger root — peeled and minced couple sprigs fresh thyme — optional 1/8 rutabaga — peeled and
diced pinch of sea salt
freshly ground black pepper — optional 1 ripe but firm
pear — cored and
diced coconut sugar for sprinkling
INGREDIENTS 1 1/2 lbs fennel bulbs with fronds 3
pears, cored and
diced into 1/4» pieces 1 1/2 cups water 1 1/2 cups
freshly squeezed orange juice 1 cup green Kasmiri or golden raisins, chopped 1/3 cup
freshly squeezed lemon juice 1 tbsp orange zest 1 tsp coarsely ground black pepper 5 cups granulated sugar 1/4 cup mild honey DIRECTIONS 1 Place a plate in the freezer for a set test and sterilize your jars.