Brandied Pear Prune And Fig Pie Recipes

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BRANDIED PEAR, PRUNE AND FIG PIE



Brandied Pear, Prune and Fig Pie image

Categories     Fruit     Dessert     Bake     Thanksgiving     Prune     Fig     Pear     Brandy     Winter     Bon Appétit

Yield Serves 10

Number Of Ingredients 17

Crust
2 1/4 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
6 ounces chilled cream cheese, cut into small pieces
6 tablespoons (about) ice water
Filling
1/2 cup packed dark brown sugar
1/4 cup cornstarch
2 teaspoons ground cinnamon
Pinch of salt
3 3/4 to 4 pounds Barlett pears, peeled, halved, cored, cut into 1/3-inch-thick slices
1/2 cup diced pitted prunes (about 3 ounces)
1/2 cup diced stemmed Calimyrna figs
1/4 cup brandy
1 egg beaten to blend with 1 tablespoon brandy (glaze)

Steps:

  • For Crust: Blend flour, sugar and salt in processor. Using on/off turns, cut in butter and cream cheese until coarse meal forms. With machine running, pour just enough water down feed tube to form moist clumps. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 1 hour. (Can be made 2 days ahead.)
  • For Filling: Mix sugar, cornstarch, cinnamon and salt in large bowl. Mix in pears, prunes and figs. Sprinkle brandy over and mix well. Let stand 15 minutes to allow juices to form.
  • Position rack in lowest third of oven and preheat to 400° F. Roll out 1 dough disk on lightly floured surface to 14-inch-diameter round. Transfer to 10-inch-diameter glass pie dish; gently press dough into place. Spoon filling into crust, mounding slightly in center. Roll out second dough disk on lightly floured surface to 14-inch-diameter round. Drape dough over filling. Trim dough overhang to 1/2 inch. Press edges together to seal and fold under. Crimp edge decoratively. Brush top of crust (but not edge) with glaze. Cut several small slits in crust to allow steam to escape.
  • Bake pie until crust is golden brown and pears are tender when pierced through steam vents, about 50 minutes. Cool slightly and serve.

PEAR-FIG-WALNUT PIE



Pear-Fig-Walnut Pie image

The finished pie is golden brown and especially crisp, thanks to a sprinkling of sugar. Filled with pears, figs, and nuts, it's traditional yet surprising.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Make one 9-inch pie

Number Of Ingredients 14

3/4 cup Madeira wine
5 ounces soft, dried black Mission figs (scant 2/3 cup), stemmed and quartered
3 whole star anise
Perfect Pate Brisee
All-purpose flour, for dusting
3 pounds ripe Anjou pears, peeled, cored, and cut into 1/4-inch-thick wedges
3 ounces walnuts, broken into small pieces (about 3/4 cup), toasted and cooled
Juice of 1 lemon
1/2 cup granulated sugar, plus more for sprinkling (or use sanding sugar)
1/4 teaspoon salt
3 tablespoons cornstarch
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • Preheat oven to 400 degrees, with rack in the lower third. Bring wine, figs, and star anise to a boil in a small saucepan over high heat. Reduce heat to medium-low; simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook mixture in pan over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.
  • Meanwhile, roll out 1 disk dough on floured parchment to make a 13-inch circle; start with pressure in center and ease up just before reaching edges. Drape dough over rolling pin; center over a 9-inch glass pie plate, and unroll. Gently push into the plate. Trim to leave a 1/4-inch overhang; refrigerate. Roll out second disk. Cut out vent with a cookie cutter, and refrigerate cutout.
  • Add pears, nuts, lemon juice, sugar, salt, and cornstarch to figs; stir until well combined. Spoon into pie plate (pile high in center). Dot with butter; lightly brush rim of dough with water. Drape second disk over pin; center over filling. Gently press around filling to fit; trim to leave a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat yolk with cream; brush over crust. Sprinkle with sugar; freeze until very firm, about 30 minutes.
  • Bake on a baking sheet until just golden, 20 to 25 minutes. Reduce heat to 375 degrees. Bake, rotating halfway through, until bubbling, and bottom crust is deep golden brown, about 1 hour. (If edges brown too quickly, cover with a foil ring.) Let cool.

BRANDY PEAR PIE



Brandy Pear Pie image

I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. The sweet filling is balanced out by a buttery crust making for an indulgent treat.-Nicole Jackson, Beverly, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 8 servings.

Number Of Ingredients 15

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter
1/2 cup ice water
FILLING:
1 cup raisins
1/2 cup apple brandy
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups cubed peeled fresh pears
2 tablespoons lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for at least 1 hour or until easy to handle., Meanwhile, in a small saucepan over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain, reserving liquid. Set raisins aside., In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Add the pears, lemon juice, reserved raisins and 1/2 teaspoon of reserved liquid., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Add pear filling; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil., Bake at 400° for 45-55 minutes or until bubbly. Cool on a wire rack for at least 30 minutes.

Nutrition Facts : Calories 542 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 406mg sodium, Carbohydrate 73g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.

BRANDIED PEARS



Brandied Pears image

The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 3 quarts

Number Of Ingredients 5

1/4 cup fresh lemon juice, (about 2 lemons)
5 1/2 pounds Seckel pears, (about 20)
1 1/2 cups sugar
2 cinnamon sticks
3 cups brandy

Steps:

  • Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
  • Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
  • Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
  • Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.

BRANDIED PEARS



Brandied Pears image

An impressive dessert that's light enough to follow any meal and pretty enough for any occasion.

Provided by dakota kelly

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 55m

Yield 6

Number Of Ingredients 11

⅓ cup brown sugar
⅓ cup water
1 tablespoon fresh lemon juice
3 large pears, peeled, halved, and cored
⅓ cup walnuts, finely chopped
2 tablespoons brown sugar
1 ½ tablespoons brandy
1 tablespoon plain yogurt
1 cup whipping cream
1 tablespoon white sugar
2 teaspoons brandy, sherry, or other liqueur

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
  • Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
  • Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
  • To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g

PECAN-FIG PIE WITH BRANDIED WHIPPED CREAM



Pecan-Fig Pie with Brandied Whipped Cream image

Categories     Dessert     Bake     Thanksgiving     Fig     Pecan     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Filling
3/4 cup finely chopped stemmed dried Calimyrna figs (about 5 ounces)
2 tablespoons brandy
2 tablespoons water
1 cup (packed) golden brown sugar
1 cup light corn syrup
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups pecan halves, toasted
Flaky Pie Crust Dough
Cream
1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon brandy

Steps:

  • For filling:
  • Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325°F.
  • Spoon filling into warm crust. Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
  • For cream:
  • Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.) Serve pie with cream.

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