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Second to travel, the best test of a budding romance is to cook together. Lori and Bill, both food lovers, decided to spend their entire vacation tackling complicated recipes like soup stock and French terrines. Points scored? Pounds gained? Will this romance survive a week in the kitchen?
Guest
- Lori Skelton, host of Sunday Afternoon Live from the Chazen, Wisconsin Public Radio
- Bill Delind, owner of Delind Gallery of Fine Art
Recipe: Pear-Hazelnut Pie
Start with your favorite unbaked 9-inch pie crust (Lori is partial to one with 1/3 whole wheat flour). Preheat oven to 375 degrees.
Crumb topping:
- 1/3 C. all-purpose flour
- 1/4 C. sugar
- 1 t. ground cinnamon
- 2 T. unsalted butter, cut into 1/2-inch pieces, room temperature
- 1/2 C. hazelnuts, toasted, husked and coarsely chopped
Combine flour, sugar and cinnamon in medium bowl. Add butter and rub with fingertips until mixture resembles coarse meal. Mix in nuts.
Filling:
- 1/3 C. packed golden brown sugar
- 2 T. all -purpose flour
- 1 T. melted butter
- 1 T. fresh lemon juice
- 1 t. ground cinnamon
- 1/2 t. ground nutmeg (or instead of cinnamon and nutmeg, use 2 t. of The Spice House "Baking Spice")
- 3 pounds ripe Anjou pears, peeled, cored and cut into 3/4 inch pieces
Stir first six ingredients in large bowl. Add pears and toss to coat. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Place pie on large tray, to catch caramel drips, then place in oven and bake for 15 minutes. Reduce temperature to 350 degrees and continue baking for another hour. Cool on rack at least two hours.
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