harvest crostada

It has been a week.  The quick trip to Florida and the celebration of the wedding really took it out of me.  I feel like I am still recovering.  Add a computer upgrade to it....  I feel like there could really be a do over going on here.  But I told my Beloved on the way home from work today that I was antsy.  I do enjoy the traveling even when it exhausts me. 

We had a simple meal today, nachos.  But then I wanted a little something sweet.  I made a crostada with pears, apples, dried cherries, and pecans in it.  There have been a lot of stuffed apple recipes floating around the web in recent weeks.  This is close as I get.  I do find that I prefer the simpler combinations of just pear or apple and pear but this is nice.  It has a very harvest type flavor and a little dressier if you wish to impress.  It is just as easy as an only fruit crostada.  I have been keeping a bit of dough in the refrigerator for the crust.  Easy peasy.

harvest crostada

1 ripe pear, peeled, cored, and sliced into small bits

2 apples, peeled, cored, and sliced into small bits

1/4 cup dried cherries, chopped fine

1/4 cup pecans, chopped fine

1/4 cup brown sugar

1/4 cup cinnamon

2 tablespoons butter 

1/4 to 1/3 recipe of pizza dough  (mine had been in the refrigerator for over a week)

Preheat the oven to 450 degrees Fahrenheit.

Roll out the pizza dough until very thin.  Place the apples and pears on top of the dough.  Sprinkle the cherries and pecans on top.  Mix the cinnamon and brown sugar together in a small ball.  Sprinkle on top of the fruit.  Dollop the butter over the top in small bits.

Fold the sides of the dough up and over the fruit.  Put on a baking sheet or a shallow pan with sides.

Bake for 17 to 20 minutes, or until the fruit is soft and the dough is golden.

A lovely finish an evening.