GINGERED PERSIMMON & ASIAN PEAR CRISP

      Title: GINGERED PERSIMMON & ASIAN PEAR CRISP
  Categories: Fruits, Desserts
       Yield: 8 Servings
  
       4    Fuyu persimmons; to 6
       1 lg Asian pear
     1/2 c  Tangerine juice
       2 tb Granulated sugar
     1/2 ts Salt
       1 tb Grated fresh ginger
     1/4 ts Ground cardamom
 
 MMMMM--------------------OAT CRUMBLE TOPPING-------------------------
       4 tb Cold unsalted butter
       2 tb Light brown sugar
     1/2 ts Tangerine zest
     1/8 ts Salt
       2 tb Flour
     1/4 ts Ground cardamom
     1/2 c  Whole oats; toasted
  
   Preheat oven to 375 degrees.
   
   Peel persimmons and cut into 1/2-inch slices to yield 3 cups. Core
   pear and cut into 1/2-inch slices to yield 2 cups. Finely chop
   tangerine zest.
   
   Combine the persimmons, pears, juice, sugar, salt, ginger and
   cardamom in an 8-inch square baking pan.
   
   Topping: Combine the butter, brown sugar, tangerine zest, salt, flour
   and cardamom in a food processor; pulse a dozen times or so to
   combine. Add the oats, pulsing just to combine.
   
   Sprinkle the topping over the fruit and bake for 40 minutes, or until
   the fruit is bubbling and the top is deep brown. Let cool 15 minutes
   before serving.
   
   Serve with big scoops of French vanilla ice cream, if desired. Serves
   8.
   
   Source: The San Francisco Chronicle, November 22, 1995
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