Pear And Blackberry Sponge Recipes

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PEAR-BLACKBERRY CRISP



Pear-Blackberry Crisp image

I love making this recipe in the fall when I have an abundance of fresh pears from a nearby orchard. The unique combination of pears and blackberries really makes this dessert special. -Beth Fleming, Downers Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

10 medium pears (about 4 pounds), peeled and sliced
2 cups fresh or frozen blackberries
1/3 cup sugar
1/4 cup all-purpose flour
TOPPING:
1-1/3 cups all-purpose flour
1-1/3 cups quick-cooking oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup cold butter, cubed

Steps:

  • Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.

Nutrition Facts : Calories 415 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 228mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 7g fiber), Protein 4g protein.

BLACKBERRY AND PEAR CRUMBLE



Blackberry and pear crumble image

Blackberries and pears are at their best in in this crumble recipe - just right for early autumn as the evenings start to turn chilly and hot puddings become oh-so tempting.

Provided by James Martin

Categories     Desserts

Yield Serves 4-6

Number Of Ingredients 10

110g/4oz butter, cubed, plus extra for greasing
180g/6½oz plain flour
110g/4oz demerara sugar
5 pears, peeled and left whole
150g/5½oz caster sugar
300g/10½oz blackberries (or frozen blackberries)
4 free-range egg yolks
40g/1½oz caster sugar
150ml/5½fl oz milk
150ml/5½fl oz double cream

Steps:

  • For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.
  • In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside.
  • To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10-12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh.
  • Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used.
  • Sprinkle over the topping and bake for 20-25 minutes, or until golden-brown and bubbling.
  • Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.
  • Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon.
  • To serve, divide the crumble between serving bowls and pour the custard over.

PEAR AND BLUEBERRY CAKE



Pear and Blueberry Cake image

On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!

Provided by ErinCC

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 ½ tablespoons brown sugar
1 ½ tablespoons white sugar
1 teaspoon cinnamon
1 ¼ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ cup unsalted butter
1 ¼ cups white sugar
3 large eggs
⅓ cup milk
1 teaspoon almond extract
3 pears, peeled and diced
½ cup blueberries
½ cup almonds, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
  • Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
  • Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
  • Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 280 calories, Carbohydrate 42.9 g, Cholesterol 61.8 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 61.1 mg, Sugar 29.3 g

EASY APPLE, PEAR, AND BLACKBERRY CRUMBLE



Easy Apple, Pear, and Blackberry Crumble image

Super tasty, super easy recipe that is sure to please. Serve warm with custard, ice cream, or whipped cream.

Provided by Louise T

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 6

2 cups whole wheat flour
1 ½ cups lowfat margarine
1 cup white sugar
3 apples - peeled, cored, and cut into wedges
3 pears - peeled, cored, and cut into wedges
1 cup blackberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch pie tins.
  • Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly.
  • Layer apples and pears in the bottom of the 3 pie tins; sprinkle blackberries over apples and pears. Evenly distribute flour mixture over the fruit mixture.
  • Bake in the preheated oven until fruit is soft and topping is light brown, about 40 minutes.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Fat 7.7 g, Fiber 3.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 115.1 mg, Sugar 16.6 g

PEAR-BLACKBERRY PIE WITH CARDAMOM



Pear-Blackberry Pie With Cardamom image

Make and share this Pear-Blackberry Pie With Cardamom recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

1 unbaked 9-inch pie shell
4 fresh pears, unpeeled (Bartlett)
1 1/2 cups fresh blackberries
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
3/4 cup sugar
1/4 cup cornstarch
6 tablespoons sugar
1/2 cup pastry flour
1/2 teaspoon ground cardamom
2 tablespoons cold unsalted butter

Steps:

  • Preheat oven to 375°.
  • Core and slice the pears.
  • In a large bowl, mix the pears and remaining filling ingredients together.
  • Pour filling into prepared pie shell.
  • Make the topping: add the sugar, flour, and cardamom to a food processor; pulse to combine.
  • Add in the butter; mix until the topping comes together into crumbs.
  • Add crumbs to the top of the pie, starting in the middle and spreading to 1 ½ inches from the edge.
  • Bake 1 hour and 20 minutes (tent crust edges with foil if start to get too brown).
  • Let the pie cool completely before serving.

Nutrition Facts : Calories 474.9, Fat 14.2, SaturatedFat 5, Cholesterol 10.2, Sodium 158.7, Carbohydrate 86.3, Fiber 7, Sugar 50.3, Protein 3.8

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