PEAR, DRIED CHERRY AND CHOCOLATE CHUNK CRISP
Categories Chocolate Fruit Dessert Bake Kid-Friendly Pear Cherry Oat Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 19
Steps:
- For Topping
- Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
- For Filling
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
- Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes. Serve with frozen yogurt or ice cream.
CHOCOLATE PEAR CRISP
This delicious pud is lovely and rich, you'd never guess it contains zero saturated fat!
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.
- For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.
Nutrition Facts : Calories 140 calories, Fat 4 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
PEAR AND DRIED CHERRY COBBLERS WITH GINGER-CHOCOLATE CHIP BISCUIT TOPPING
Steps:
- For filling:
- Preheat oven to 350°F. Butter four 1 1/4-cup custard cups or soufflé dishes; place on rimmed baking sheet. Combine first 5 ingredients in large bowl; toss to coat. Divide filling among prepared custard cups. Dot with 2 tablespoons butter. Bake until filling is hot and bubbling around edges, about 20 minutes. Maintain oven temperature.
- Meanwhile, prepare topping:
- Combine sugar and ginger in processor; blend until ginger is finely chopped. Transfer 1 tablespoon sugar-ginger mixture to small bowl; reserve. Add flour, baking soda, and salt to remaining sugar-ginger mixture in processor; blend 20 seconds. Add butter; using on/off turns, process until mixture resembles coarse meal. Transfer to medium bowl. Mix in chocolate chips, then buttermilk (mixture will be very moist).
- Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 tablespoon sugar-ginger mixture. Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes. Cool 20 minutes. Serve cobblers with ice cream.
PEAR AND DRIED-CHERRY CRISP WITH NUTMEG-WALNUT STREUSEL
Categories Dessert Bake Dried Fruit Pear Cherry Walnut Fall Winter Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For streusel:
- Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.
- For filling:
- Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.
- Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.
PEAR CRISPS WITH DRIED SOUR CHERRIES
Provided by Claudia Fleming
Categories Fruit Dessert Bake Pear Cherry Almond Red Wine Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- 1. In a small saucepan, combine the cherries with enough water or wine (or a combination) to cover them by 2 inches. Bring the mixture to a simmer over medium heat, then turn off the heat and let cool. Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft. Drain the cherries, reserving the juices.
- 2. In a large bowl, combine the pears, drained cherries, and 1/4 cup of the granulated sugar and toss well. Mix in 1/2 of the cherry soaking liquid, or whatever cherry soaking liquid is left plus enough water to make 1/2 cup. Let the mixture stand for 30 minutes.
- 3. Meanwhile, preheat oven to 375°F. In a large bowl, whisk together the remaining 1/4 cup of granulated sugar, the flour, almonds, brown sugar, cinnamon, and nutmeg. Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch in size (otherwise they won't cook all the way through).
- 4. Spoon the fruit into eight 8-ounce ramekins and place them on a baking sheet. Evenly sprinkle the crumbs on top of the fruit. Bake the crisps until the filling is bubbling and the topping is browned, about 40 minutes. Serve hot or warm.
PEAR AND DRIED-CHERRY CUSTARD CRISP
Provided by Diane Rossen Worthington
Categories Food Processor Egg Fruit Dessert Bake Fourth of July Thanksgiving Quick & Easy Lemon Pear Cherry Vanilla Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For topping:
- Mix first 6 ingredients in medium bowl. Add melted butter and vanilla extract; stir with fork until soft crumbly dough forms. (Can be made up to 6 hours ahead. Cover; let stand at room temperature.)
- For custard:
- Whisk eggs in medium bowl to blend. Whisk in crème fraîche and vanilla. Sift in flour; whisk until smooth. (Can be made up to 6 hours ahead. Cover and chill; rewhisk before using.)
- For filling:
- Preheat oven to 375°F. Generously butter 13x9x2-inch oval ceramic or glass baking dish. Combine pears, cherries, and lemon juice in large bowl; toss to blend. Mix flour, sugar, and lemon peel in small bowl. Add to pear mixture and toss to blend. Transfer pear mixture to prepared dish, pressing slightly with rubber spatula to form even layer. (Can be made up to 1 hour ahead; let stand at room temperature.)
- Pour custard evenly over pear mixture. Using fingertips, crumble topping evenly over. Bake until pears are tender and topping is deep golden, about 55 minutes. Remove from oven and let stand 10 minutes. Serve warm or at room temperature, with ice cream.
COUNTRY PEAR AND CHERRY CRISP
Make and share this Country Pear And Cherry Crisp recipe from Food.com.
Provided by MrsStacy Casas
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322.2, Fat 11.6, SaturatedFat 3.9, Cholesterol 10.2, Sodium 37.2, Carbohydrate 51.4, Fiber 6.6, Sugar 31.8, Protein 5.9
PEAR AND DRIED CHERRY CRISP WITH COCONUT-ALMOND TOPPING
Categories Fruit Dessert Bake Thanksgiving High Fiber Pear Cherry Coconut Almond Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- For Topping:
- Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
- For Fruit:
- Preheat oven to 375° F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream.
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PEARS AND CHERRY CRISP | RICARDO
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5/5 (19)Calories 690 per servingCategory Desserts
- In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened. Set aside.
- In a 20-cm (8-inch) square pan or a 2 litres (8 cups)-capacity baking dish, combine the brown sugar and flour. Add the fruits and toss to combine.
PEAR & DRIED CHERRY CRISP WITH WALNUT STREUSEL - ONCE …
From onceuponachef.com
Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 471 per serving
- Preheat the oven to 375 degrees and generously butter a 1-1/2 or 2-quart baking dish (I use a small 1-1/2 quart ceramic oval dish, but an 8 x 8 square baking dish will also work).
- Make the streusel: Whisk together the flour, sugar, nutmeg, cinnamon and salt in a medium bowl. Add the butter and rub it in with your fingertips until the mixture begins to clump together. Stir in the walnuts. Cover and refrigerate.
- Make the Filling: Combine the sugar, butter, orange juice, orange zest, vanilla and salt in a medium pan. Stir over medium-high heat until the mixture comes to a boil. Add the dried cherries, then reduce the heat to medium and simmer until the cherries begin to soften and the liquid is caramel colored and thickened, 2-3 minutes. Remove from the heat, then add the pears (it's important to do this right away, as the pears cool the mixture and prevent it from over-caramelizing); stir until the pears are evenly coated with caramel sauce.
- Transfer the fruit mixture to the prepared baking dish and sprinkle the streusel mixture evenly over top. Bake for 45-50 minutes, until the pears are tender and the top is crisp and golden. Serve warm or room temperature with lightly sweetened whipped cream or vanilla ice cream.
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