Crunchy Yoghurt And Raspberry Pears Food

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PEAR RASPBERRY CRISP



Pear Raspberry Crisp image

We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 cups sliced peeled fresh pears
2 cups fresh or frozen raspberries
3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup all-purpose flour
3 tablespoons cold butter
1 cup cranberry almond whole grain cereal, lightly crushed
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.

Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.

SLOW COOKER POACHED RASPBERRY PEARS



Slow Cooker Poached Raspberry Pears image

Make and share this Slow Cooker Poached Raspberry Pears recipe from Food.com.

Provided by katew

Categories     Dessert

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup caster sugar
2 cups apple and cranberry juice
4 medium packham pears, peeled
1 vanilla bean, split
150 g frozen raspberries
cream, to serve

Steps:

  • Combine sugar and juice in pot over medium heat.
  • Cook, stirring for 5 minutes till sugar dissolves.
  • Place pears in bowl of 5 litre slow cooker.
  • Pour over syrup.
  • Add the vanilla bean.
  • Cover and turn slow cooker to high.
  • Cook one hour and fifteen minutes, turn halfway through cooking.
  • Add raspberries and cook further 15 minutes.
  • Serve.

ROASTED PEAR CRUMBLE



Roasted Pear Crumble image

Provided by Chris Morocco

Categories     Fruit     Nut     Dessert     Roast     High Fiber     Pear     Almond     Fall     Seed     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 ripe but firm Anjou or Bartlett pears, halved, cored
2 teaspoons plus 2 tablespoons olive oil
1/4 cup raw almonds or pecan halves, coarsely chopped
1/4 cup shelled pumpkin seeds (pepitas)
2 tablespoons light brown sugar
2 tablespoons old-fashioned oats
Pinch of kosher salt
1 tablespoon sesame seeds, preferably black
1/2 cup mascarpone
2 teaspoons sugar

Steps:

  • Place racks in upper and lower thirds of oven and preheat to 375°F. Place pears, cut side up, on a small baking sheet, drizzle with 2 teaspoons oil, and roast on upper rack until soft, 20-30 minutes. Let cool slightly.
  • Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 tablespoons oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10-12 minutes. Remove from oven and mix in sesame seeds. Let cool.
  • Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.

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VARIETIES OF PEARS FROM ANJOU TO WILLIAMS - THE SPRUCE EATS

From thespruceeats.com
  • Pear Varieties From Anjous to Seckels. Most North American pears are grown in Oregon and Washington, and the harvest months listed here reflect that. You can find some variety of pear in season in North America from August through May (and even into June some years).
  • Anjou Pears. Anjou pears have a mild flavor and a firm texture, while still being sweet and juicy. Ripe Anjous will drip if you eat them out of hand, so be sure to have a napkin ready!
  • Red Anjou Pears. Red Anjou Pears are almost exactly like Green Anjou Pears, but they are the striking and glorious rusty red color. That's reason enough to buy them since they make simply gorgeous table decorations, as well as delicious snacks.
  • Asian Pears. Asian pears are super crunchy, more like crisp apples than other pears. They look more like apples than pears, too. While there are many varieties of Asian pears, the ones most commonly available in the U.S. are a matte tan color with a bit more texture and roughness to the skin than other apples or pears.
  • Bartlett Pears / Williams Pears. Bartletts* are the juiciest pears when eaten raw. They can make a real mess but are so delicious when ripe and juicy, it's worth the drip marks on your shirt.
  • Bosc Pears. Bosc pears are crisp when raw and hold their shape beautifully when cooked. They have the best example of the soft-yet-grainy texture classically associated with pears.
  • Comice Pears. Comice pears are perhaps the best pears for eating raw. They have a great fruity aroma and flavor, as well as a slightly finer, less grainy texture than other pear varieties.
  • Concorde Pears. Concorde pears have beautiful long, tapered necks. They are also a sort of ideal combination of Comice pears and Bosc pears. They are juicy, smooth, and don't brown too much when cut, so they're great eating pears like Comice pears, yet their dense flesh holds its shape when cooked like Bosc pears, so they work well as poached pears or in pear tarts.
  • Forelle Pears. Forelle pears are an itsy bit bigger than Seckel pears, but not much. Like Seckels, they are an excellent snacking fruit because of their size.
  • French Butter Pears. French butter pears are great for cooking with and, as long as you let them get fully ripe, have a soft and rich texture for eating raw, too.


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