Pear And Cherry Buckle Food

RASPBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
• Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

COUNTRY PEAR AND CHERRY CRISP

Steps:

• If using canned cherrie, drain cherries, reserving 1/2 cup juice.
• In a large mixing bowl combine frozen or canned cherries and reserved juice; add sugar and toss to coat.
• Let stand for 5 minutes.
• In a small bowl combine flour, peel, and cinnamon; sprinkle over cherries.
• Toss to mix.
• Add pears; toss to mix.
• Transfer to an ungreased 2 quart square baking dish.
• Combine granola and butter; sprinkle over filling.
• Bake in a 375 degree oven about 30 minutes or until pears are tender.
• If necessary, to prevent overbrowning, cover with foil the last 5 to 10 minutes.
• If desired, serve warm with Icecream.

SLOW-COOKER CHERRY BUCKLE

Steps:

• In a greased 5-qt. slow cooker, combine pears and pie filling; stir in extract. In a large bowl, combine cake mix, oats, almonds and brown sugar; stir in melted butter. Sprinkle over fruit., Cook, covered, on low until topping is golden brown, 3-4 hours. If desired, serve with ice cream.

WARM CHERRY SUNDAES

Steps:

• In a small saucepan, combine wine or cherry juice and sugar; bring to a boil, stirring until sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Bring liquid back to a boil and boil over high heat until volume is reduced by half, about 10 minutes. Remove from heat and stir in vanilla and almond extracts. Let cool until lukewarm. Scoop ice cream into 6 stemmed wine glasses or dessert dishes. Top with equal amounts of cherry sauce and whipped topping. Garnish with almonds and a chocolate covered cherry.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet.
• In a medium bowl, combine the pancake mix and sugar. In a large measuring cup, whisk together the buttermilk, butter, extract and eggs. Whisk the liquid ingredients into the dry. Evenly distribute the cherries in the bottom of the pie dish. Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour.
• Remove from the oven and cool to room temperature, about 1 hour, before slicing. To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted. Stir in 1 tablespoon of the reserved cherry juice. Place a slice of the clafoutis onto a desert place. Drizzle with the sauce and dust with confectioners' sugar.

BLUEBERRY BUCKLE

Steps:

• Heat the oven to 350 degrees F. Coat an 8 by 8-inch baking pan with butter or nonstick spray.
• Topping: Mix the flour, brown sugar, cinnamon, allspice and salt in large bowl. Blend the butter into the mixture until it forms pea-size lumps. Stir in the pecans.
• Cakes:
• In a medium-sized bowl, whisk together the flour, baking powder, and salt.
• In another bowl, add the butter and sugar and beat with a hand mixer until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, 1 at a time. Stir in the buttermilk and the vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake for 45 to 50 minutes. Remove from oven and let cool for before serving.

BLUEBERRY-PEACH BUCKLE

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
• Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.

DRIED CHERRY, PEARL ONION, AND PEAR CHUTNEY

Steps:

• In a large bowl, toss pears with lemon juice.
• Place cherries, pearl onions, half of the pears, the vinegar, sugar, salt, cloves, and 2 cups water in a low-sided, 6-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil.
• Reduce heat to medium low, and simmer until fruit is tender, about 45 minutes.
• Increase heat to high; cook until liquid has been absorbed, about 10 minutes. Stir in remaining pears, and reduce heat to low; cook just until pears are heated through, about 5 minutes. Remove pan from heat.
• Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, for up to 4 weeks.

APPLE, PEAR, AND DRIED-CHERRY CRUMBLE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch oval ceramic baking dish. Mix 1 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and nutmeg in large bowl. Add apples, pears, and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.
• Using fingertips, mix butter, brown sugar, lemon peel, remaining 1 1/2 cups flour, and remaining 1 teaspoon cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.
• Bake until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes.
• Meanwhile, beat cream in medium bowl until peaks form. Gradually whisk in maple syrup.
• Spoon crumble into bowls and serve with vanilla ice cream and maple cream.

CHERRY, PEAR, AND PECAN SALAD

Steps:

• Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
• Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
• Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

PEAR AND DRIED CHERRY FRANGIPANE CAKE

Steps:

• Preheat oven to 350°F. Spray 8-inch-diameter springform pan with 2 1/2-inch-high sides with nonstick spray. Line pan bottom with parchment paper; spray parchment. Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, milk, and vanilla in large bowl until smooth. Add 1 1/2 cups flour; beat just until combined. Stir in pears and cherries. Transfer batter to prepared pan. Smooth top.
• Crumble almond paste into medium bowl; add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour. Using electric mixer, beat mixture just until blended. Spoon atop cake batter. Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 20 minutes. Run knife around pan to loosen cake. Remove pan sides. Peel off paper. Transfer cake to plate; sprinkle with powdered sugar. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely. Cover; let stand at room temperature.)