2 pears, cored and cut into ½-inch cubes, plus additional grated pear for garnish
2 tsp ground cardamom
1 tsp ground cinnamon
1/4 cup unsweetened raisins
1/4 cup chopped unsalted pecans
4 large eggs
2 cups whole milk
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
1/2 cup plain Greek yogurt, optional
To a 6-qt slow cooker, add bread cubes. In a medium saucepan on medium, melt butter. When butter foams, add cane juice and stir until melted, about 45 seconds. Add pears and cook, stirring until pears are softened slightly, 2 to 3 minutes. Add cardamom, cinnamon, raisins and pecans, stirring to combine. Transfer pear mixture to slow cooker and combine with bread cubes.
In a medium bowl, whisk eggs until combined. Add milk, maple syrup and vanilla, whisking to combine. Pour egg mixture evenly over bread cubes, tossing to coat evenly. Cover and cook on low for 4 hours, until a knife inserted in the center comes out clean. Dollop each serving with yogurt (if using) and sprinkle with grated pear.
The humble crumble gets dressed up for the holidays with almonds and almond extract in the topping and a touch of cardamom in the whipped cream. Look for pears that are ripe but not overly so – they should be tender at the stem, but not mushy.
A quick and easy take on eggplant Parmigiana, our version skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.