Page 154 - A Literary Holiday Cookbook

For the Meadowcream

1½ cups heavy cream
3 tablespoons honey

Mint leaves, for garnish

INSTRUCTIONS

1 To make the plum and pear crumble, preheat oven to 350°F. Peel,

quarter, and core the pears. Cut into ½-inch wedges (approximately
3 wedges per quarter). Add to a large pot.

2 In a medium bowl, thoroughly whisk together the preserves,

cornstarch, lemon juice, and salt. Add to the pot and stir until well
combined.

3 Place pot over medium-high heat and cook for 20 to 25 minutes,
stirring regularly. The juices should be thickened and the pears soft

but not mushy.

4 Transfer mix to a 9” x 13” glass baking pan. In a medium bowl, add
the oats, brown sugar, flour, cinnamon, nutmeg, and cloves. Stir with

a fork until well combined. Cut the butter into cubes and rub into the
oat mix until it has a texture like bread crumbs. Stir in the pecans.

Sprinkle evenly over pear mix.

5 Bake for 20 minutes until top is baked through and the pear mix is

bubbling. Remove from oven and allow to rest for at least 10

minutes.

6 To make the meadowcream, beat heavy cream in the bowl of a

standing mixer on medium-high speed for a few minutes until it
begins to have a solid texture but does not yet form peaks. Stop the

mixer. Drizzle in the honey and gently stir a few times to keep it from

settling to the bottom. Restart mixer and beat until stiff peaks form.