PEAR AND SOUR CHERRY CRISP
This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.
Provided by Ruth Y.
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
- Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
- Bake in preheated oven until crust is golden, about 1 hour.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 13.5 g, Fiber 4.9 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 315.9 mg, Sugar 40.5 g
CHERRY PEAR PIE
Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 22g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 219mg sodium, Carbohydrate 80g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.
PEAR MINCEMEAT WITH APRICOTS
A delicious, not-so-common mincemeat. Excellent way to use all those extra pears!
Provided by Tracy Mulder
Categories Side Dish
Yield 96
Number Of Ingredients 14
Steps:
- In a large pot, combine the sugar, cinnamon, allspice, cloves and salt. Mix well.
- Into the same pot, add the pears, orange, lemon, apple and apricot. Mash together.
- Stir in the grape juice, vinegar, raisins, and currants. Bring to a boil over medium heat, stirring often. Simmer, uncovered, until thick.
- Spoon into hot sterilized jars to within 1/4 inch of jar top. Seal. Check seal the top of the lid lid should not move when pressed. If seal isn't good refrigerate and use within 1 week. If stored in well sealed containers in refrigerator, it keeps at least one year!
Nutrition Facts : Calories 101.9 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.5 g, Sodium 25.9 mg, Sugar 22.9 g
PEAR MINCEMEAT
Make and share this Pear Mincemeat recipe from Food.com.
Provided by Suzie_Q
Categories Dessert
Time 1h5m
Yield 6 pints, 12 serving(s)
Number Of Ingredients 13
Steps:
- Measure first 5 ingredients into large pot. Stir.
- Grind next 4 ingredients into same pot. Stir well.
- Add remaining ingredients.
- Bring to a boil over medium heat, stirring often. Simmer; uncovered, until thick.
- Spoon into hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boilnig water bath for 20 minutes.
- This also freezes well. If stored in containers in refrigerator, it keeps at least 1 year.
- Pear Mincemeat Pie:.
- To make a 9 inch pie from recipe, use 2 cups mincemeat, 3/4 cups apple sauce and 1 1/2 tsbp minute tapioca. Bake on bottom shelf of 400 degree oven for about 30-35 minutes, until browned.
PEAR & MINCEMEAT CRUMBLE CAKE
With a hint of spice and little pockets of mincemeat, this is a lovely post-Christmas cake, great with warm custard
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Put pears into a non-stick frying pan with 2 tbsp sugar and 2 tbsp water. Cover, then cook over a medium heat for 10 mins until just tender, stirring every so often. There shouldn't be juices once the pears are cooked. Add the spice; leave to cool.
- Heat oven to 160C/140C fan/gas 3. Butter then line the base and sides of a 20cm round, deep cake tin. Put butter, sugar, vanilla and ¼ tsp salt into a large bowl. Beat with an electric hand whisk until pale and fluffy. Add eggs and flour, beat until smooth, then fold in almonds with a spoon. Remove 85g batter and put into a small bowl. Into this add the plain flour and chop into the mix with a cutlery knife to make a soft, crumbly-looking mix.
- Spoon half the cake mix into the tin, top with half the pears, dot over half the mincemeat, then dollop the rest of the cake mix on top. Scatter with remaining pears, mincemeat, then the crumble mix. Sprinkle with final 1 tbsp sugar. Bake for 1½ hrs, covering with foil after 1 hr, until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then cool on a rack. Keep it in the lining paper, as this will help it stay moist. Will keep, well wrapped in an airtight tin, for 5 days. Freeze for 1 month.
Nutrition Facts : Calories 442 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
PEAR AND SOUR CHERRY MINCEMEAT PIE
Steps:
- On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang. Chill shell 30 minutes.
- On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips. Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round. Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round. Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
- Preheat oven to 425° F.
- Spoon mincemeat into shell, smoothing top. Lift lattice top together with round off baking sheet and slide pastry carefully onto pie. (If pastry sticks to baking sheet or round, pry loose carefully with a small knife.) Let lattice top soften until pliable and trim flush with rim of pie plate. Roll shell overhang up over edge of lattice top, crimping edge decoratively. Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes. Transfer pie to a rack and cool. Serve pie warm or at room temperature.
CARAMELIZED SPICED PEARS
Serve these caramelized pear slices over ice cream, stir into plain yogurt or enjoy as a topping for pancakes or waffles. Brown-skinned Bosc pears hold their shape during cooking, but any variety of pears tastes delicious.
Provided by EatingWell Test Kitchen
Categories Diabetes-Friendly Thanksgiving Dessert Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Toss pears with lemon juice in a medium bowl. Melt butter in a large deep skillet or Dutch oven over medium heat; stir in the pears. Reduce heat to medium-low, cover and cook, stirring once halfway through, for 10 minutes.
- Meanwhile combine sugar, cinnamon, ginger, cloves and salt in a small bowl. After 10 minutes, stir the sugar mixture into the pears. Increase the heat to medium and cook, stirring often, until the pears are tender and glazed, 4 to 6 minutes, depending on the type and firmness of the pears. Serve warm.
Nutrition Facts : Calories 110.9 calories, Carbohydrate 20.4 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.9 g, Protein 0.4 g, SaturatedFat 2.5 g, Sodium 26 mg, Sugar 15 g
PEAR AND SOUR CHERRY MINCEMEAT
Categories Dessert Thanksgiving Raisin Pear Cherry Walnut Fall Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
Steps:
- Peel, quarter, and core pears. Chop pears coarse and in a bowl toss with lemon juice.
- In a dry 3 1/2- to 4-quart heavy saucepan cook 1/3 cup sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water down side of pan (caramel will steam and harden). Return pan to heat and simmer mixture, stirring, until caramel is dissolved. Add pears, remaining 1/3 cup sugar, cherries, raisins, spices, and salt and simmer, stirring occasionally at beginning of cooking and frequently toward end to prevent sticking, until thickened, about 50 minutes.
- Stir in walnuts and brandy and cook, stirring, 1 minute. Cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.
OLD TIME MINCEMEAT PIE
An old-fashioned mincemeat pie filling made with meat and sour cherries.
Provided by ONEMINA
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P7DT1h25m
Yield 8
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
- Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
- Refrigerate tightly covered for at least a week before using.
- Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
- Bake in preheated oven for 40 minutes, or until golden brown.
Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g
ELEGANT MINCEMEAT PEAR TART
Make and share this Elegant Mincemeat Pear Tart recipe from Food.com.
Provided by Olha7397
Categories Tarts
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE PASTRY DOUGH: In medium bowl, with fork, stir flour and sugar. With pastry blender or two knives used scissor fashion, cut margarine or butter into flour mixture until mixture resembles coarse crumbs. Add egg; mix lightly with fork until dough is just moist enough to hold together. (Or, in food processor with knife blade attached, blend flour, margarine or butter, cut into 8 pieces, and sugar until mixture resembles coarse crumbs, about 10 seconds. Add egg through feed tube; blend 15 seconds more or until dough holds together and leaves side of bowl.) With hands, shape dough into ball. Wrap with plastic wrap and refrigerate 1 hour; trim edge. With fork, prick tart shell in many places to prevent puffing and shrinkage during baking.
- Line tart shell with foil; bake 10 minutes. Remove foil; again prick dough. Bake 10 minutes longer. Remove tart shell from oven; turn oven control to 425°F.
- PREPARE STREUSEL TOPPING: In small bowl, combine flour and lightly brow sugar. With pastry blender or two knives used scissor fashion, cut margarine or butter into flour mixture until mixture resembles coarse crumbs. Refrigerate.
- Preheat oven to 350°F On lightly floured surface, with floured rolling pin, roll out dough into round about 1 inch larger all around than 10inch tart pan with removable bottom.
- Ease dough into tart pan to line evenly.
- Drain pears; pat dry with paper towels. Cut each pear half lengthwise into ¼ inch thick slices, being careful to keep slices from each half together. Arrange pears on mincemeat, fanning slices slightly.
- With spoon, evenly sprinkle Streusel Topping over sliced pears in tart shell.
- Bake tart 15 to 20 minutes until filling is heated through and crust and topping are lightly browned. Cool tart slightly in pan on wire rack.
- Remove side of pan. Serve tart warm or cool completely to serve later. 10 servings. Begin about 2 hours before serving or early in day.
- Good Housekeeping.
Nutrition Facts : Calories 381.4, Fat 12.1, SaturatedFat 2.2, Cholesterol 21.1, Sodium 161.8, Carbohydrate 65.6, Fiber 1.9, Sugar 37.9, Protein 3.1
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