PEAR & BLUEBERRY BREAKFAST BOWL
A brunch-friendly oat and fruit bowl with yogurt and crunchy seeds - pack in 2 of your 5-a-day in the morning
Provided by Good Food team
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 6
Steps:
- Grate the pear into a bowl and add the oats, half the yogurt, the milk and most of the seeds. Leave for 5-10 mins, then check the consistency and dilute with a little more milk or water if it is too thick. Spoon on the remaining yogurt, pile on the berries and remaining seeds, then serve.
Nutrition Facts : Calories 415 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
PEAR-BLUEBERRY BETTY
This classic American dessert is more than 100 years old. It's often made with apples but here we use pear and blueberries with delicious results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree.
- Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine.
- Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid.
- Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates.
- Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side.
PEAR AND BLUEBERRY CAKE
On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!
Provided by ErinCC
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
- Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
- Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
- Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 280 calories, Carbohydrate 42.9 g, Cholesterol 61.8 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 61.1 mg, Sugar 29.3 g
PEAR-BERRY BREAKFAST TARTS
When my kids were small, I could never get pancakes on the table while they were all still hot. Then I got the idea for these breakfast tarts. They're a good and simple recipe for any busy family. -Joan Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour., Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries., Preheat oven to 350°. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined baking sheets; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes., Remove from baking sheets to wire racks to cool. For icing, mix confectioners' sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.
Nutrition Facts : Calories 379 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
PEAR-BLUEBERRY GRANOLA
Oatmeal fans will love this dish. Although the pears, blueberries and granola make a beautiful breakfast, with vanilla ice cream, the recipe also makes a delicious dessert.-Lisa Workman, Boones Mill, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 3h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a 4-qt. slow cooker, combine the first seven ingredients. Dot with butter. Sprinkle granola over top. Cover and cook on low for 3-4 hours or until fruit is tender.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 10g fiber), Protein 7g protein.
PEAR-BLUEBERRY AMBROSIA WITH CREAMY LIME DRESSING
This dessert is delicious and decadent, yet is chock-full of healthy fruit with a creamy lime dressing; the blueberries provide a lovely pop of color. -Laura Stricklin, Jackson, Mississippi
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix mascarpone cheese, sugar, lime zest and lime juice. In a large bowl, combine pears, bananas and blueberries. Spoon cheese mixture over fruit; gently toss to coat. Sprinkle with hazelnuts. Refrigerate leftovers.
Nutrition Facts : Calories 218 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 13mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.
PEAR BLUEBERRY CRISPS
"I find it's challenging to make dessert for just the two of us-because we don't want lots of leftovers," shares Lee Bremson of Kansas City, Missouri. "But this dish works well. I usually serve it with a scoop of vanilla ice cream on top."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.
Nutrition Facts : Calories 187 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 33g carbohydrate, Fiber 3g fiber), Protein 1g protein.
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