2 tablespoons butter1/2 cup red onions, cut into 1/4 pieces 2 cups tart apples, peeled, cut into pieces 2 cups bartlett pears, cut into pieces 1/2 cup packed brown sugar 1 teaspoon cornstarch 1 teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon cinnamon 1 tablespoon fresh lemon juice 1/2 cup dark rum or cranberry juice 1/2 cup pecan pieces
Brown Sugar-Pecan Topping: 1/2 cup brown sugar, packed firmly 1/2 cup pecan pieces 1/2 teaspoon freshly ground nutmeg 1/8 teaspoon Cajun pepper
8 yams or sweet potatoes
in a large skillet, heat butter over medium high heat until melted. Add onions, saute until tender. Stir in apples and pears;reduce heat to medium. Simmer 2 minutes, stirring frequently. In small bowl, combine sugar, cornstarch, salt, nutmeg and cinnamon. Sprinkle over fruit. Stir in lemon juuice and run. Simmer over low heat 10 minutes stirring frequently to keep from burning. Remove from heat. Stir in pecan pieces. Let cool and store in refrigerator.
Topping: Place ingredients in resealable plastic bag. lightly poind with meat mallet until mixture is finely ground.
Yam Preparation: Heat oven to 350 degrees. Wash yams with vegetable brush. Place flat side down on baking sheet, making sure you have room on all sides of teh yam.Pierce yams to allow for steam to escape. Bake 50 minutes or until tender. Cool 10 minutes. Slice 1/2-inch thick piece off the top of each yam. Remove pulp from skin, place in large bowl. With teaspoon scoop out center leaving 1/2 inch shell. Pour liquid from compote in yam pulp. Mash by hand until smooth. Add compote to yam pulp mixture; fold to distribute well. Fill each yam shell. Bake 20 minutes. Sprinkle each yam with topping. Return to oven,bake additional 5 minutes.
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