Pomegranate Pear Muesli Food
SPICED PEARS AND POMEGRANATE
An easy fruit dessert made with fall fruit that can be served with a cheese selection.
Provided by misslisa
Categories Desserts
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 38.9 g, Fat 1.9 g, Fiber 5.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 28.6 g
MUESLI WITH POMEGRANATE AND ALMONDS
Provided by Liesel Davis
Categories Breakfast Brunch Kid-Friendly Quick & Easy Yogurt High Fiber Almond Healthy Pomegranate Oatmeal Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine oats, apple juice, and 1/2 cup water in a large bowl; cover and chill overnight. Mix yogurt into soaked oats. Divide mixture among bowls and, dividing evenly, top with pomegranate seeds and almonds. Drizzle with honey, if desired.
POMEGRANATE AND PEAR INFUSED WATER
If you can't find a pomegranate at your local grocery store, you can substitute it with a splash of pomegranate juice just before serving. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 5m
Yield 8 servings (1 cup each).
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.
Nutrition Facts :
PEAR AND POMEGRANATE SALAD
A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Provided by JPMJ
Categories Salad Green Salad Recipes
Time 12m
Yield 2
Number Of Ingredients 9
Steps:
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g
POMEGRANATE PEAR SALAD
AWESOME. . .love this stuff. I buy the pomegranate seeds ready to go at Trader Joe's, but if you don't have the luxury of a TJ's nearby, here is a great tip for peeling pomegranate -- score the skin of the fruit and submerge in a bowl of cool water, peel underwater - the seeds will fall to the bottom, the peel and that papery membrane stuff will float to the top and can be skimmed off. Note that cooking time is marinating time. Found on Let's Eat.
Provided by januarybride
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat.
- Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit.
- Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
PEAR-POMEGRANATE PIE
In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears. The whole glorious mess is then dumped into an all-butter crust and baked until tender. The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield One 9-inch single pie, 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
- Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
- Thinly slice remaining pears and add to bowl. Stir in sugar, ginger and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust.
- Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.
- Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 3 grams, Carbohydrate 89 grams, Fat 7 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 45 grams, TransFat 0 grams
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