comfort desserts Archives - Proud Italian Cook

Apple Pear Crisp and Pocket Pies!

A warm and bubbly crisp pulled out of the oven is one of those classic comfort desserts that is hard to resist! A great alternative to a homemade apple pie, a crisp is something that can be whipped up in a moments time and before you know it the aroma of fresh baked fruit and cinnamon is enticing your senses!

I decided to use a combination of apples and pears, but feel free to use any kind of stone fruit or even berries. Here’s the recipe:

Recipe adapted from Bon Appetit

Topping:
1/2 cup all purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into cubes
1 cup old-fashioned oats
1/2 cup of toasted sliced almonds
1/4 cup of diced crystallized ginger

Filling:
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
4 pound mixture of apples and pears (6 to 7 large), peeled, cored, cut into 1/2-inch cubes (about 6 cups)

For the Topping:

Whisk first 4 dry ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling.

For the Filling:
Preheat oven to 350F. Whisk first 4 dry ingredients in large bowl. Add apples and pears and toss, now transfer your fruit mixture to a buttered baking dish. Sprinkle the topping over pear and apple mixture.
Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm as is or along side a scoop of vanilla ice cream or some fresh whipped cream! Enjoy!

I picked up these cute little pocket pie molds from Williams Sonoma not to long ago with the intention of doing this with my granddaughter. This past Sunday we made pocket pies together.

Just your basic apple pie filling, apples, cinnamon, butter and a little flour to thicken it all, we even used refrigerated pie dough, nothing fancy it was just fun doing it together. You could be really creative with all different kinds of fillings and maybe even making some savory ones.

We used the apple and pumpkin shapes but they also have heart and star molds too. Wouldn’t these be cute as gifts wrapped in cellophane bags and tied with raffia? ( I’m getting so crafty!)

Buon Appetito!

Arborio Raisin Rice Pudding

Now that fall is officially here and the air is cool and crisp outside, inside I’m thinking more and more about comfort foods. Is there anything more comforting then a bowl of old fashioned rice pudding? It’s simple, straight forward, none pretentious and quite economical!

There are so many variations using different ingredients such as butter, egg yolks and cream. Different techniques in cooking it, baked, stove top, and even some crock pot recipes. Fresh fruit, dried fruit, nuts, raisins, coconut, and some even spiked with liqueur, just to name a few.

In my house it’s golden raisins with cinnamon and vanilla, although I have been known to spike it with some Amaretto at times, (so good!) I don’t use cream or egg yolks or butter, because frankly we don’t need it, and believe me you won’t miss it.

If you want to fancy it up you can make or buy some dried apples and stick them into the rice pudding for a pretty presentation, I’ve done that a couple of times but normally I just eat it as is, the flavors are “fancy” all on it’s own.

I had so much success with oven drying tomatoes, that I thought I’d give it a try with some apples and pears. It took a lot less time and the result was great, and even 2 weeks later they were still moist and chewy! Make sure to store them in an airtight container.

I used a mandolin for slicing my up my fruit which I then placed single layer on a baking sheet topped with parchment paper. They took about 3 hours to dry in a 225 F oven. I sprinkled cinnamon sugar on mine before baking, but you don’t have to.

Scenes from a pumpkin farm we went to over the weekend, don’t you just love fall, it’s my favorite season.

Arborio Raisin Rice Pudding

Author: Marie

Ingredients

5 cups whole milk
1/ 2 heaping cup of arborio rice
½ cup sugar
pinch of salt
½ golden raisins
2 teaspoons good vanilla
optional cinnamon or a drizzle of amaretto liquor

Instructions

Combine the milk, sugar and salt in a sauce pan on medium heat, when it reaches a boil add the rice, stir and reduce to a slow simmer.
You need to stir the rice mixture frequently and total time could take up to an hour.
When you see it thicken up nicely like a loose pudding it's finished.
Remove pan from heat add the raisins and vanilla.
Let it cool down, then cover the top of the mixture with plastic wrap and refrigerate til cool.
You can sprinkle with cinnamon or omit the cinnamon and spoon some amaretto liquor on top.
I highly suggest you double the recipe, you'll be glad you did!
Enjoy!

Buon Appetito!