Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!
I have three new recipes this week for you all for my contribution to Christmas week. First up is this simple Quince, Cranberry and Persimmon Crisp.
Out of all the seasons, Winter is my least fave. I don’t like being cold. Living in Vegas has turned me into a desert tortoise. However, I LOVE Christmastime and winter fruits. Especially persimmons. And each winter I am always trying to find new ways to make recipes with them, whether its a cocktail, a savory dish or a dessert. Persimmons are so versatile, Fuyu being my favorite, and I even turned my husband into a persimmon fan. I have to hide some for recipes since he now eats them like apples like I did as a kid. I knew I wanted to make a persimmon crisp, but I wanted to do more than just persimmons.
Quince is a fruit I am not as familiar with as I am with persimmon, having only eaten a few times. Its a bit like an apple and a pear but much firmer, and it is often made into jams or jellies. It’s a late fall fruit that can be stored up to a few months at room temperature so they last through winter. They are best poached first then baked when used in a crisp since they take longer to soften up than persimmon or other fruits like apples or pears do. I knew they would be a great addition to the persimmon crisp. Making it a quince and persimmon crisp. But it still needed one more item. Cranberries.
I used frozen cranberries in this crisp. I always have a couple bags of cranberries in my freezer, usually saved for when clients ask me to make Christmas recipes in July and fresh cranberries are still over 4 months away in stores. They are a great tart addition to this crisp, making it a quince, cranberry and persimmon crisp.
I also went with spices in the fruit mixture as well as the topping. I wanted there to be a nice hint of spice that complemented the fruit well. Cardamom goes really well with quince and persimmon, crisps can’t be without cinnamon and freshly grated nutmeg add that nice wintery spice to the crisp. This smells amazing when baking. I also added in a little maple syrup to the filling and topping to help take the edge off the tartness of the cranberries. The flavors in this crisp are really well balanced.
I bake the crisp with foil on for most of the baking. I don’t like the topping too crispy, but if you like a crunchier topping, bake with the foil off the whole time.
I got this GORGEOUS pan from Le Creuset a few weeks back and I knew when I wanted to make this crisp I had to use my new pan. Its Carribbean color – my favorite and I was so enamored with the color, I forgot to add in Christmassy props or other items to this post. I was going with super minimal to show off my new pan. Its a fantastic cast iron baker, perfect for crisps.
A friend of mine had posted on Facebook the other day that ice cream ruins apple crisps. There were many arguing for and against. The ice cream might make the crispy topping a little soggy, but that sweet creamy ice cream mixed with the crunchy topping and tart fruits makes for many delicious mouthfuls of this dessert. I am definitely on team ice cream with crisps.
This is my second time participaing in Christmas week. 2013 was my first year and I made Chocolate Raspberry Linzer Cookies, Holiday Spiced Cranberry Margaritas and Gingerbread Whoopie Pies with Poached Pears. I think I was so ambitious that year that I skipped last year. So I am back at it this year with this Quince Cranberry and Persimmon crisp, and two more fun recipes this week. One which is great for Christmas breakfast and the other a fun holiday cocktail. There are so many more bloggers joining in on the fun this year. Participants for Christmas Week year are as follows:
Cravings of a Lunatic, Desserts Required, Poet in the Pantry, The Redhead Baker, Pineapple and Coconut, All Roads Lead to the Kitchen, Hezzi-D’s Books and Cooks, Cupcakes & Kale Chips, Cooking on the Front Burner, The Little Ferraro Kitchen, Crumb: A Food Blog, The Bitter Side of Sweet, Amee’s Savory Dish, Comfortably Domestic, Food Done Light, Farm Fresh Feasts, Flour On My Face, Mother Would Know, Food Lust People Love, My Catholic Kitchen, Daily Appetite, Try Anything Once Culinary, That Skinny Chick Can Bake, Savory Experiments, Cooking In Stilettos, Food Babbles, Mind Over Batter, Rants From My Crazy Kitchen, Lauren Kelly Nutrition, Big Bear’s Wife, Everyday Southwest, From Gate to Plate, Karen’s Kitchen Stories, Savoring Italy, Dixie Chik Cooks, The Tomato Tart, Aloha Flavor , CopyKat Recipes
- 2 lbs quince, peeled, cored, chopped
- 2 lbs Fuyu Persimmon, peeled, chopped
- 1 lb cranberries, fresh or frozen ( If frozen, do not thaw)
- 3 cups water
- ½ c sugar
- ½ c maple syrup
- 2 Tbsp lemon juice
- 4 Tbsp Maple Syrup
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ tsp ground nutmeg
- 1 c quick cooking rolled oats
- 1 c all purpose flour
- ½ c brown sugar
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp nutmeg
- ½ c butter, cold cut into cubes
- 2 tbsp maple syrup
- Lightly grease a 2 quart baking pan, or 9x13 pan. Preheat oven to 350 Deg F.
- In a medium saucepan combine the quince and poaching liquid ingredients. Bring to a boil then simmer until the quince are pierced with a fork, but still firm, about 8-10 min Drain and place the quince to a large mixing bowl. Add in the persimmon and cranberries. Pour the lemon juice and maple syrup over the fruit and stir, then the spices for the filling and stir well. Pour into prepared pan making sure its in an even layer. In a separate bowl combine the oats, flour, sugar, salt and spices for the topping. Mix well. Add in the butter and maple syrup and mix with hands, fork or pastry blender until the entire mixture is moist and holds shape if you squeeze it together. Evenly distribute the topping over the fruit. Cover the pan with foil and bake for 30 min. Remove the foil and bake another 10 min or until bubbly and the topping is starting to turn golden. remove from oven and let sit 10 min. Serve hot with vanilla ice cream.
Now for the Giveaway!!
Christmas Week Amazon Gift Card Giveaway is open to U.S. and Canada. Giveaway will run from December 7, 2015 to December 26, 2015. Winners must be 18 years of age. Winners will be notified by email. Winners will be asked a skill testing question.
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Recipes from Day 1 of Christmas Week! Please visit all our talented participants:
Pistachio Brittle from Cravings of a Lunatic
Coconut Lemon Raspberry Bundt Cake from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Easy Cream Cheese Cookies from Everyday Southwest
Gingerbread Cookie Bars from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
Easy Macadamia Cashew Brittle from Aloha Flavor