I made this with several modifications since I had some persimmons I wanted to use up. I halved the recipe, used 1/2 cup of persimmon pulp to replace part of the cranberries, and added tangerine and lemon juice. Made 5 eight ounce jars. It's delicous! Next time I'll probably follow the recipe more closely since I won't have any more persimmons. A great recipe base for jam in general.

Reviewed On: Dec. 18, 2007

Not sure how to rate this dish since I made some major changes to the recipe. I wanted something more savory than sweet and went with a previous reviewer's suggestion of leaving out the sugar. In addition, I added more cumin, salt and some cayenne pepper to bring out some savory flavors. I also put it in a pie crust. I liked the resulting pie but concure with others that this isn't a quiche at all. Also, next time I'll mix the two layers together since I wasn't wild about how the textures contrasted when they were divided. Good base though from which to start. Perfect for autumn! Thanks!

Reviewed On: Nov. 26, 2007

Such an easy recipe compared to many others out there. While it wasn't the best frozen yogurt I've ever had, I think it still rates a 5 for flavor and ease. The texture was a bit gritty so use peaches if you don't love pears the way I do!

Reviewed On: Jul. 25, 2007