Just Desserts

For our newest Destination Taste, we are highlighting miniature pumpkin scones with a cinnamon glaze. They are served daily in our lobby alongside local apple cider mulled in-house. Also, as we are planning our fall menus, we will be incorporating a sundae with the scones, pepita brittle, caramel corn, tapioca pudding, and salted caramel ice cream.

Nichole’s Pear & Cranberry Oat Crisp

Crisp Filling:
5 large ripe pears, peeled, cored, and sliced thin                                               
1 ½ cups fresh whole cranberries
3/4 cup sugar
Toss these three together pile high in glass baking dish

Oat Topping:
2 sticks of cold cubed butter                                                                     
1 cup brown sugar                                                                                          
½ cup granulated sugar|
½ cup old fashioned oats
½ of an orange (zest only)
1 ½ cups All-purpose flour                                                                          
Combine all ingredients in a food processor until nice and clumpy, sprinkle on top of your Pear cranberry mixture, and bake in a 350-degree oven till nicely golden brown and bubbly.

“My favorite treats to make are brandied pears and crustless pumpkin pie (for my daughter).”