| Sweet Potato and Pear Gratin | Vegetables & Fruits |
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2 1/2 lbs. sweet potatoes(about 3 or 4),peeled and coarsely grated about 7 cups
4 ripe Anjou or Bartlett pears(about 2 lbs.) peeled, cored and grated coarse over a bowl reserving juice 1/4 cup fresh lemon juice 3 tbsp. unsalted butter,melted 2 tbsp. firmly packed lt. brown sugar 1 tbsp. all-purpose flour |
1/4 tsp. cinnamon
1/4 tsp. ginger 1/8 tsp. mace 3/4 cup freshly grated Parmesan 3/4 cup fresh grated bread crumbs |
In a large bowl combine well the sweet potatoes,pears with reserved juice, lemon juice, 2 tbsp. butter, brown sugar, flour, cinnamon, ginger, mace, salt & pepper to taste. Divide the mixture between two well buttered 1 1/2 quart gratin dishes, packing it down firmly, and bake the gratins in the middle of a preheated 400¼F oven for 45 minutes, or until potatoes are tender and the gratins are golden brown around the edges. In a small bowl combine the Parmesan, bread crumbs, remaining 1 tbsp. butter. Sprinkle the mixture over the gratins, and broil under preheated broiler about 4 inches from heat for 30 seconds, or until topping is crisp and golden. Serves 8.
NOTE; From Toby Graser for Gourmet May7/99