Autumn Recipes: Pear Crumble & Carrot Ginger Puree

By Fabiana Santana

Celebrity Chef Andrea Beaman, former Bravo TV Top Chef competitor, is a chef, author, and television host dedicated to alternative healing and green, sustainable living.

These natural foods recipes are perfect for the fall and holiday seasons.

Pear Crumble RecipePear Crumble Recipe

Filling:

  • 3 pears, cored and diced
  • 1/3 cup pear nectar
  • Juice of 1 lemon

Crumble:

  • 1/2 cup whole grain all purpose flour
  • 1/3 cup rolled oats
  • 1/3 cup maple sugar
  • 1 tsp. allspice
  • 1/4 tsp. sea salt
  • 3-4 tbsp. butter softened

Directions:

  1. Preheat oven to 375.
  2. Place diced pears in a 9×9 casserole dish with pear nectar and lemon juice.
  3. Combine flour, oats, maple sugar, allspice and sea salt.
  4. Work softened butter into the flour mixture until it looks like crumbs.
  5. Top pear with crumb mixture.
  6. Bake 40-45 minutes, or until golden brown and bubbling.

Carrot Ginger Puree RecipeCarrot Ginger soup

Ingredients:

  • 1 tbsp. butter
  • 2 large white onion, peeled and chopped
  • 5 cups chicken stock
  • 2 inches ginger, peeled and chopped
  • 8-10 large carrots
  • Fresh parsley, sprig

Directions:

  1. On a medium high heat, saute onion in butter 3-5 minutes.
  2. Add stock, ginger and carrots.
  3. Cover and cook on medium heat for 10-12 minutes, or until carrots are soft.
  4. With a slotted spoon, remove carrot, onions and ginger and puree in a food processor or blender.
  5. Add puree back to soup.
  6. Garnish with fresh parsley.

Andrea Beaman

SingleMindedWomen.com Resources

  • Bravo TV Top Chef
  • Andrea Beaman
  • More Holiday Recipes from Andrea Beaman
Read SMW’s interview with Andrea Beaman here…
 

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