Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Fuyu persimmons; to 6
1 lg Asian pear
1/2 c Tangerine juice
2 tb Granulated sugar
1/2 ts Salt
1 tb Grated fresh ginger
1/4 ts Ground cardamom

--------------------OAT CRUMBLE TOPPING-------------------------
4 tb Cold unsalted butter
2 tb Light brown sugar
1/2 ts Tangerine zest
1/8 ts Salt
2 tb Flour
1/4 ts Ground cardamom
1/2 c Whole oats; toasted

Preheat oven to 375 degrees.

Peel persimmons and cut into 1/2-inch slices to yield 3 cups. Core
pear and cut into 1/2-inch slices to yield 2 cups. Finely chop
tangerine zest.

Combine the persimmons, pears, juice, sugar, salt, ginger and
cardamom in an 8-inch square baking pan.

Topping: Combine the butter, brown sugar, tangerine zest, salt, flour
and cardamom in a food processor; pulse a dozen times or so to
combine. Add the oats, pulsing just to combine.

Sprinkle the topping over the fruit and bake for 40 minutes, or until
the fruit is bubbling and the top is deep brown. Let cool 15 minutes
before serving.

Serve with big scoops of French vanilla ice cream, if desired. Serves
8.

Source: The San Francisco Chronicle, November 22, 1995

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