SPICED CRANBERRY & PEAR RELISH
A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
Provided by Lulu Grimes
Categories Buffet, Condiment
Time 40m
Yield Makes 4 x 250g jars
Number Of Ingredients 11
Steps:
- Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
- Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.
Nutrition Facts : Calories 86 calories, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
CRANBERRY PEARS
I HAD an abundant pear crop last summer, so I was on the lookout for pear recipes. I ended up devising one of my own by substituting pears for apples in a chunky applesauce recipe. I usually serve it at lunch instead of a rich dessert and also find it makes a refreshing side dish. -Leila Ryan, McDonough, Georgia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, combine water, sugar and cinnamon. Add pears; bring to a boil over medium heat. Stir in cranberries. Reduce heat; cover and simmer for 10 minutes or until tender, stirring occasionally. Serve warm or chilled.
Nutrition Facts :
SPICED CRANBERRY-PEAR TART
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For pistachio sugar:
- Combine 1/2 cup pistachios and 1/3 cup sugar in processor and blend until pistachios are chopped. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
- For crust:
- Blend flour, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until mixture begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.
- Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press, forming double-thick sides and pressing up 1/4 inch above pan sides. Pierce all over with fork. Chill 30 minutes, then freeze 15 minutes.
- Position rack in center of oven and preheat to 400°F. Bake crust until golden, piercing with fork if crust bubbles, about 30 minutes. Cool on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature.
- For pear filling:
- Combine first 7 ingredients in large skillet; bring to boil, stirring until sugar dissolves. Add pears; bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender when pierced with knife, turning occasionally, 15 to 20 minutes depending on ripeness. Using slotted spoon, transfer pears to 13x9x2-inch glass baking dish in single layer. Add cranberries to liquid in skillet; simmer until berries begin to soften but remain intact, about 4 minutes. Using slotted spoon, transfer cranberries to plate in single layer. Cover; chill at least 3 hours. Boil poaching liquid in skillet until reduced to 1 1/4 cups, stirring often, about 10 minutes. DO AHEAD Pears, cranberries, and syrup can be made 1 day ahead. Cover separately; chill. Bring syrup to room temperature; whisk before using.
- Drain pears on paper towels 10 minutes. Brush bottom of crust with 2 tablespoons poaching syrup; sprinkle pistachio sugar over. Starting at outer edges of crust, arrange pears closely in starburst pattern with stem ends toward center. Arrange remaining pears in center. Brush pears lightly with some of syrup. Toss cranberries with 1 tablespoon syrup; scatter over pears. Sprinkle with 1 tablespoon chopped pistachios. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Serve tart with vanilla ice cream.
SPICED CRANBERRY-PEAR SUNDAES
Provided by Leah Koenig
Categories Cranberry Pear Cinnamon Orange Juice
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter over medium heat and then add pears, cranberries, sugar, cinnamon, orange zest, and juice. Cook, stirring occasionally, until the fruit has softened and the liquid has reduced slightly, 10 to 15 minutes. Transfer to a serving bowl to cool before serving, at least 15 minutes.
- To serve, scoop ice cream into bowls, top with cranberry-pear compote, and sprinkle with gingersnaps.
SPICED PEAR-AND-CRANBERRY CHUTNEY
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield About 3 cups
Number Of Ingredients 6
Steps:
- Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved.
- Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.
CRANBERRY PEAR CAKE
If you want a change-of-pace cake that's full of fall flavors, try this pairing of cranberries and pears. The nutty filling and glaze topping elevate it from a coffee cake to a special dessert. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-14 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream just until combined. Fold in pears. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, whisk the glaze ingredients until smooth; drizzle over cake.
Nutrition Facts : Calories 400 calories, Fat 17g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 340mg sodium, Carbohydrate 60g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
SPICED PEAR CRANBERRY COBBLER
Make and share this Spiced Pear Cranberry Cobbler recipe from Food.com.
Provided by Elmotoo
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For pastry: In medium bowl, combine flour & salt; add chilled butter & shortening. with pastry blender, combine until mixture resembles cornmeal. Sprinkle with ice water. Toss lightly with a fork until dough holds together when pinched. Flatten dough to a round; wrap in plastic wrap & refrigerate at least 30 minutes.
- Meanwhile, prepare filling: In large bowl, combine pear slices & cranberries. Sprinkle with 1 1/4c sugar, whole wheat flour, allspice & cardamom; mix thoroughly. Spread fruit mixture into a 13x9x2" pan; dot w/1TB butter. Heat oven to 375°F.
- On lightly floured surface, roll pastry to about 1/8" thick, making it 1" larger than the rim of the pan. Place pastry over fruit. Crimp border around rim. Cut 3 2" slits in pastry. Dust w/1tsp sugar. Bake 45 minutes until browned & fruit is bubbling. Cool 15-20 minutes. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 606.4, Fat 23.6, SaturatedFat 10.2, Cholesterol 30.5, Sodium 279.1, Carbohydrate 97.9, Fiber 7.6, Sugar 55.5, Protein 5.2
BLUSHING CRANBERRY PEARS
These cranberry and cinnamon-flavored, sweet, pink pears are very delicious!
Provided by Noodlefork
Categories Desserts
Time 3h35m
Yield 8
Number Of Ingredients 4
Steps:
- Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
- Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 45.1 g, Fat 0.3 g, Fiber 5.4 g, Protein 0.6 g, Sodium 3.6 mg, Sugar 33.8 g
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