I began this recipe for Spicy Vines, imagining that pears poached in their spiced wine would be divine…
I was planning on simply plating them with my icecream; but I found roasted pumpkin in my refrigerator, decided to use it as well, and then top it off with a crisp. The results were delicious!
For the Spicy Vines fruit filling:
- 2 cups Spicy Vines Original Blend
- 3 pears, peeled, seeded, stemmed and halved
- 2/3 cup sugar
- 4 T vanilla extract, divided
- 1 cup pumpkin puree
- ¼ cup maple syrup
For the crisp topping:
- 1 ½ cup rolled oats
- 1 cup walnuts
- ½ cup sugar
- ¼ cup honey
- ½ cup cold butter, diced
- ½ t salt
- 1 T lemon juice
- 1 T vanilla
- Filling: Preheat oven to 400F. Bring spicy vines, sugar, agave, and 3 T vanilla to boil, reduce heat to a simmer and add pears. Turn once after 10 minutes, and continue to simmer until easily pierced with a knife, about 30 minutes. When done remove pears and chop roughly. In a separate bowl combine the pumpkin puree, maple syrup, 1 T vanilla, and ¾ cup of the Spicy Vines reduction. Set aside. Reserve leftover reduction.
- Topping: In a large bowl combine all the ingredients and mix well, making sure butter is evenly divided. Topping can be made while pears poach
- In a casserole pan layer the pumpkin mixture, pear chunks, and then top with crisp mixture. Pat the crisp down, and top with more butter if desired. Bake for 30 minutes or until golden brown on top. Remove from oven and allow to sit for 10 minutes before serving. Serve with vanilla ice cream and garnish with remaining wine reduction.
1 hour 20 minutes total time
Makes 10 Servings
Notes: If using homemade roasted pumpkin (like I did) just add chunks of roasted pumpkin into wine mixture while pears poach, and food process until smooth. Reheat wine reduction for service and thin out with more wine if too thick.