PECAN-FIG PIE WITH BRANDIED WHIPPED CREAM
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
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.
CREAMY PEAR PIE
There aren't many recipes using fresh pears. I heard this recipe on the radio while I was driving the tractor in the field. I kept repeating the ingredients over and over until it was time to go in the house for lunch, then I wrote the recipe down on paper. We've enjoyed it every summer since.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.
Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 145mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
CREAMY PEAR PIE
Outstanding Creamy Pear Pie! I cook this for the men's league at my golf club, and they love it!
Provided by Jen Cowan
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
- In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 40.4 g, Cholesterol 20.3 mg, Fat 16.5 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 154.5 mg, Sugar 19.8 g
GLAZED FIGS WITH MASCARPONE CREAM
Steps:
- For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.
- For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest.
- Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes.
- Preheat the broiler.
- Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet.
- Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts.
PEAR-AND-FIG PIE-IN-A-JAR W/ MASCARPONE CREAM
Steps:
- 1. Make the pastry: In a food processor, combine the flour, sugar and salt. Add the butter and pulse in 1-second birsts until the mixture resembles coarse meal. Combine the ice water and apple cider vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks. Wrap the dough in plastic and refrigerate until chilled, about 30 mins. 2. On a floured work surface, roll out 1 disk of the dough to a 12-in square. Cut into quarters and ease each piece of dough into a wide-mouth 1.2 pint jar. Repeat with remaining dough. Fridge until chilled, about 15 mins. 3. Preheat the oven to 350. Set the jars on a sutrdy baking sheet and line each crust with foil, pressing it to the edges. Fill with pie weights or dried beans, and bake for 20 minutes. Remove the foil and weights. Press our any bubbles and bake the cursts for about 30 mins longer, until golden brown and cooked through. Let cool. 4. Meanwhile, Make the Filling: In a large saucepan, combine figs, pears, apple cider, eau-de-vie, honey, lemon zest & juice, cinnamon, cloves, allspice and salt and bring to a boil. Simmer over moderately low heat until the figs are plumped and pears are tender, about 20 mins. Strain the poaching liquid into a heatproof bowl. Discard lemon zest. Set the fruit aside. Return the liquid to the saucepan and boil until it is reduced to a thick syrup, about 12 mins. 5. Spread the walnuts in a pie plate and toast for about 7 mins, until fragrant. Let cool, then coarsely chop the nuts. 6. Make the Mascarpone Cream: In a bowl, whisk the mascarpone with the creme fraiche, honey, maple syrup, lemon juice, vanilla and salt. 7. Assemble the Pies: Drizzle 1/2 the pear-fig syrup into the pie crusts. Top with half the mascarpone cream followed by all of the fruit and the remaining cream. Garnish with the pear slices, walnuts, remaining syrup and serve.
PIE-IN-A-JAR
Provided by Kelsey Nixon
Time 55m
Yield 8 jars
Number Of Ingredients 5
Steps:
- Make the preferred pie crust recipe.
- Roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of your pies. Line each 1/2-pint glass, oven-safe jar with the remaining dough. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar with the exception of 1/2-inch at the top.
- Once each jar is lined with pie dough, fill with 1/2 cup preferred pie filling.
- Top each pie with the pie dough circles or create a lattice pattern or crumb topping to go on top. Make sure you vent the top of the crust by creating a slit so that steam can escape. Using your fingers, or a fork, press the 2 pieces of dough together.
- Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with metal lid and place in the freezer for up to 3 weeks.
- If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven
TRADITIONAL PECAN PIE IN A JAR
Traditional Pecan Pie in a Jar has a deeply toasted, sweet, luxurious flavor. Just break through the caramelized, crispy pecan topping to expose the amber-colored rich filling and flaky crust inside. Serve with sweetened whipped cream or vanilla ice cream, if desired.
Provided by Culinary Envy
Categories Desserts Pies Pecan Pie Recipes
Time 1h43m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
- Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
- Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
- Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth.
- Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
- Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.
Nutrition Facts : Calories 794 calories, Carbohydrate 97.4 g, Cholesterol 108.3 mg, Fat 44.6 g, Fiber 4.5 g, Protein 8.7 g, SaturatedFat 10 g, Sodium 395.8 mg, Sugar 43 g
PEACH-MASCARPONE CREAM PIE
Make and share this Peach-Mascarpone Cream Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h3m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chill uncooked pie crust (in pie pan) in the freezer for 15 minutes.
- Combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside.
- Combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water.
- Whisk the yolks until they are thick and lemon-colored (about 7-8 minutes).
- Remove from heat and whisk in the cream and vanilla.
- Set aside for 10 minutes to cool.
- Preaheat oven to 375°.
- Put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer.
- Blend in the remaining custard, 1/2 cup at a time, until all the custard is added.
- Transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon.
- Slowly pour the mascarpone custard over the peaches.
- Using a fork, move the peaches around slightly so that the custard flows under and around them.
- Place the pie on the center oven rack and bake for 10 minutes.
- Lower the oven temp to 350° and continue baking for about 35 minutes or until the custard is set and the top is golden brown, though perhaps not uniformly so.
- Rotate the pie 180 degrees about 15 minutes before it is finished baking.
- To check for doneness, give the pie a little nudge; the filling shouldn't seem soupy at the center.
- Transfer the pie to a wire rack and let cool.
- Serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.
Nutrition Facts : Calories 338.7, Fat 18.7, SaturatedFat 8, Cholesterol 161.7, Sodium 130.6, Carbohydrate 39.5, Fiber 1.9, Sugar 25.4, Protein 4.4
PEAR CREAM PIE
Make and share this Pear Cream Pie recipe from Food.com.
Provided by Mrs. Wright
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Toss the pears with sugar and flour. Combine sour cream and vanilla, add to pear mixture and mix well. Pour into the pie shell. Mix the remaining ingredients until crumbly. Sprinkle over the pears. Bake at 400 degrees for ten minutes. Reduce heat to 350 degrees and bake for another 45 minutes more or until the pears are tender.
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- In a food processor, combine the flour, sugar and salt. Add the diced butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the ice water and apple cider vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
- On a floured work surface, roll out 1 disk of the dough to a 12-inch square. Cut the square into quarters and ease each piece of dough into a wide-mouth 1/2-pint jar. Repeat with the remaining dough. Refrigerate until chilled, about 15 minutes.
- Preheat the oven to 350°. Set the jars on a sturdy baking sheet and line each crust with foil, pressing it to the edges. Fill with pie weights or dried beans and bake for 20 minutes. Remove the foil and weights. Press out any bubbles and bake the crusts for about 30 minutes longer, until golden brown and cooked through. Let cool.
- In a large saucepan, combine the quartered figs, diced pears, apple cider, eau-de-vie, honey, lemon zest, lemon juice, cinnamon, cloves, allspice and salt and bring to a boil. Simmer over moderately low heat until the figs are plumped and the pears are tender, about 20 minutes. Strain the poaching liquid into a heatproof bowl. Discard the lemon zest. Set the fruit aside. Return the liquid to the saucepan and boil until it is reduced to a thick syrup, about 12 minutes.
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