Sunday, February 3, 2013

inverted cardamom scented pear crisp {the food matters project}

Generally, I avoid inversions. I know they're really important, great for redistributing the blood in your body, testing your balance, and bringing calm to your mind.

I just can't get past images of me falling on my head and severing my spinal chord {I've been told I have a vivid imagination}. Not that that is likely to happen, or even possible, but the fear is real.

I have inverted these pear crisps for two reasons. One, I recently bought these cute tart tins and have been dying to use them. And two, I don't think pear crisp is very photogenic. Hopefully they will bring calm to my mind, test my balance and redistribute the blood in my body.

One can hope.

This recipe is yet another Food Matters Project pick from Carmilla. See what everyone did here.

And while I was at it I made cardamom pear chips too! Only I messed up and used too much cardamom and no sugar. Live and learn. I'll follow the recipe closer next time. They look pretty, in any case.

I did make one crisp the proper way and it was better tasting, if not as pretty as its inverted counter part. So if you're in it for the taste do it the right side up.

{crisp recipe}


  1. I love it! I'll have to give your upsidedown version a IS much more photogenic than the rightside up version. ;) Thanks for cooking this week.

  2. These look adorable! So much better looking than mine, I can almost smell the cardamom here! =)