For our newest Destination Taste, we are highlighting miniature pumpkin scones with a cinnamon glaze. They are served daily in our lobby alongside local apple cider mulled in-house. Also, as we are planning our fall menus, we will be incorporating a sundae with the scones, pepita brittle, caramel corn, tapioca pudding, and salted caramel ice cream.
Nichole’s Pear & Cranberry Oat Crisp
5 large ripe pears, peeled, cored, and sliced thin
1 ½ cups fresh whole cranberries
3/4 cup sugar
Toss these three together pile high in glass baking dish
2 sticks of cold cubed butter
1 cup brown sugar
½ cup granulated sugar|
½ cup old fashioned oats
½ of an orange (zest only)
1 ½ cups All-purpose flour
Combine all ingredients in a food processor until nice and clumpy, sprinkle on top of your Pear cranberry mixture, and bake in a 350-degree oven till nicely golden brown and bubbly.
“My favorite treats to make are brandied pears and crustless pumpkin pie (for my daughter).”