Blushing Pears Recipes

BLUSHING CRANBERRY PEARS

Blushing Cranberry Pears image

These cranberry and cinnamon-flavored, sweet, pink pears are very delicious!

Provided by Noodlefork

Categories Desserts

Time 3h35m

Yield 8

Number Of Ingredients 4

Ingredients

3 cups cranberry juice cocktail
¼ cup white sugar
1 cinnamon stick
8 Bosc pears, peeled with stems intact

Steps:

Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 45.1 g, Fat 0.3 g, Fiber 5.4 g, Protein 0.6 g, Sodium 3.6 mg, Sugar 33.8 g

BLUSHING PEARS

Blushing Pears image

Prepare beautiful and delicious Blushing Pears for your next dessert. The only thing deeper than the color of these poached Blushing Pears is the fruit flavor.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 qt. (4 cups) water
4 fresh pears, peeled
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

Mix gelatin mixes and water in Dutch oven. Bring to boil on medium-high heat; cook 2 min. or until gelatin is completely dissolved, stirring frequently.
Add pears; partially cover pan with lid. Simmer on medium-low heat 20 min. or just until pears are tender, stirring after 10 min. Remove pears from liquid; discard pear liquid or reserve for another use. (See tip.)
Serve topped with COOL WHIP.

Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

BLUSHING PEACH PIE

Blushing Peach Pie image

"Red-hot candies give the filling in this pie its rosy 'blushing' color," reveals Bobbi Reiman of Greendale, Wisconsin. Her husband, Roy (publisher of Taste of Home), ranks this beautiful fruit pie as one of his all-time favorite desserts and requests it often.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

Pastry for double-crust pie (9 inches)
6 cups sliced peeled fresh peaches
2 tablespoons lemon juice
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
Dash ground nutmeg
3 tablespoons red-hot candies
2 tablespoons butter

Steps:

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. , In a large bowl, toss peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine. , Pour into crust. Sprinkle with red-hots; dot with butter. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 425° for 25 minutes. Reduce heat to 350°; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts :

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