CRANBERRY AND PEAR CRISP
This dessert is perfect for that first autumn day you can feel a nip in the air. It's full of sweet, crunchy fall flavors. -Lori Choquette, Holyoke, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine pears and cranberries; drizzle with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and nutmeg; stir into pear mixture. Transfer to an 8-in. square baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, oats, brown sugar, flax and salt. Stir in butter and oil until crumbly. Sprinkle over fruit mixture. Bake at 350° until topping is golden brown and fruit is tender, 35-40 minutes.
Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 101mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 5g fiber), Protein 2g protein.
PEAR AND CRANBERRY CROSTATA
Provided by Ina Garten
Categories dessert
Time 1h50m
Yield 2 tarts; 12 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
- Preheat the oven to 450 degrees.
- Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
- For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
- Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
- Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.
PUMPKIN SPICE CRUMBLE WITH PEAR AND CRANBERRY
Provided by James Briscione
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.)
- For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine.
- Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving.
- Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream.
- In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.
SPICED PEAR-AND-CRANBERRY CHUTNEY
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield About 3 cups
Number Of Ingredients 6
Steps:
- Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved.
- Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.
CRANBERRY SAUCE WITH PEARS AND CARDAMOM
Categories Sauce Fruit Side Thanksgiving Vegetarian Low Sodium Cranberry Pear Spice Fall Simmer Bon Appétit Fat Free Kidney Friendly
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
SPICED CRANBERRY & PEAR RELISH
A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
Provided by Lulu Grimes
Categories Buffet, Condiment
Time 40m
Yield Makes 4 x 250g jars
Number Of Ingredients 11
Steps:
- Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
- Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.
Nutrition Facts : Calories 86 calories, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
CRANBERRY SPICED PEARS
Simmered fresh or canned pears with cranberries and spices. Simple, but delicious! This will taste like you slaved all day when it really takes very little time. :) Cook time includes cooling time.
Provided by Rottmom
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1) In a deep saucepan, combine cranberry juice, orange zest, cranberries, spices and bring to boil over medium heat.
- 2) Reduce heat to medium, cook mixture until reduced to about 2 cups (about 10 minutes).
- 3) Drain canned pears, reserving liquid for another use. Place pears in serving bowl and pour hot liquid over them. Let cool to room temperature, about 15-20 minutes. Pears will keep in fridge for up to 4 days.
Nutrition Facts : Calories 191.4, Fat 0.3, Sodium 9.4, Carbohydrate 49.4, Fiber 5.2, Sugar 37.2, Protein 0.8
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4.5/5 (34)Total Time 1 hr 35 minsCategory DessertsCalories 308 per serving
- In a large bowl, toss together the filling ingredients until well combined. Pour into the prepared baking dish.
- To make the topping, combine the flour, sugar, spices and oats in a medium bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle the topping mixture evenly over the fruit.
- Bake for 70-90 minutes, or until topping is crisp and golden brown and fruit is bubbly. Serve warm topped with vanilla ice cream.
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