PEAR AND SOUR CHERRY CRISP
This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.
Provided by Ruth Y.
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
- Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
- Bake in preheated oven until crust is golden, about 1 hour.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 13.5 g, Fiber 4.9 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 315.9 mg, Sugar 40.5 g
PEAR AND SOUR-CHERRY PIE
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and ginger for the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h45m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with racks in center and bottom third. On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick (about 13 inches in diameter). Fit into a 9-inch pie dish. Roll remaining disk of dough on a lightly floured sheet of parchment to a scant 1/8 inch thick. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart. Move ruler 1/2 inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around, then transfer parchment with dough to a baking sheet. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes). Refrigerate pie dish and baking sheet with dough while making filling.
- Place cherries in a medium saucepan over medium heat; cover and cook, stirring occasionally, until cherries release their juices and come to a simmer, about 15 minutes.
- In a bowl, whisk together sugar and cornstarch. Pour mixture into pan with cherries; stir to combine. Bring to a simmer and cook, uncovered, stirring frequently, until juices thicken, 2 minutes more. Remove from heat.
- Peel, quarter, and core pears. Cut crosswise into 1/4-inch slices. Add to cherry mixture along with vanilla, spices, and salt; stir to combine. Let cool completely. Filling can be stored in an airtight container in refrigerator up to 1 day.
- Transfer filling to crust; dot with butter. Cover with lattice piece of dough. Pinch dough where top and bottom crusts meet. Trim excess to a 1-inch overhang; roll dough underto seal and crimp as desired (to create a rope effect, slash rolled edge witha paring knife on a diagonal). Freeze 30 minutes.
- Whisk egg with 1 teaspoon water, then brush over top of pie. Place a parchment-lined baking sheet on bottom rack of oven. Bake pie on center rack until golden brown and bubbling in center (if browning too quickly, tent with foil), about 1 hour, 30 minutes. Transfer to a wire rack and let cool completely, about 3 hours. Serve room-temperature.
PEAR AND SOUR CHERRY BROWN BETTY WITH BRANDY HARD SAUCE
Most brown betties are made with sweetened apple slices. To mix things up a bit, I made mine with pears, and threw in some brandy-soaked dried cherries to accentuate the brandy I'd used to season the hard sauce. As soon as the pear betty emerges from the oven, spooned out a portion and cover it with lumps of hard sauce. The sauce melts on contact, dripping goodness into the fruit and soaking into the crevices of the toasted bread topping.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- To make the hard sauce, in a medium bowl set an electric mixer on high and beat the butter until fluffy. Reduce speed to low and add confectioners' sugar. When the sugar is incorporated, set the speed back to high. Add the brandy 1 tablespoon at a time and beat until combined. Beat in the nutmeg. Transfer the sauce to a ramekin or bowl, cover and refrigerate. Hard sauce can be made at least a week ahead, but allow it to come to room temperature before serving (about 20 minutes).
- To make the brown betty, heat the Cognac or brandy in a small saucepan over medium heat. When the liquid has come to a simmer, turn off the heat and add the cherries. Allow them to absorb most of the liquid, about 20 minutes.
- While cherries are standing, heat oven to 375 degrees. In a large bowl, whisk together the sugar, nutmeg and cinnamon. Set aside 2 tablespoons of the sugar mixture for sprinkling. Add bread, butter and lemon zest. Toss until sugar has dissolved and bread is completely coated.
- In a shallow 1 1/2-quart gratin dish (or a 9-by-9-inch pan), scatter a little under half the bread cubes. Layer half the pear slices and half the cherries (along with any liquid) on top. Cover with a cup of bread crumbs and sprinkle with 1 1/2 tablespoons cider. Layer remaining pears, cherries and bread. Sprinkle top with remaining cider and reserved sugar-and-spice mixture.
- Cover dish with aluminum foil and bake for 40 minutes. Take off foil and continue baking, until crumbs are golden brown and pears are very soft, about 15 minutes more. Serve warm with dollops of hard sauce.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 18 grams, Sodium 97 milligrams, Sugar 52 grams, TransFat 1 gram
PEAR AND SOUR CHERRY MINCEMEAT
Categories Dessert Thanksgiving Raisin Pear Cherry Walnut Fall Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
Steps:
- Peel, quarter, and core pears. Chop pears coarse and in a bowl toss with lemon juice.
- In a dry 3 1/2- to 4-quart heavy saucepan cook 1/3 cup sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water down side of pan (caramel will steam and harden). Return pan to heat and simmer mixture, stirring, until caramel is dissolved. Add pears, remaining 1/3 cup sugar, cherries, raisins, spices, and salt and simmer, stirring occasionally at beginning of cooking and frequently toward end to prevent sticking, until thickened, about 50 minutes.
- Stir in walnuts and brandy and cook, stirring, 1 minute. Cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.
PEAR AND SOUR CHERRY MINCEMEAT PIE
Steps:
- On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang. Chill shell 30 minutes.
- On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips. Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round. Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round. Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
- Preheat oven to 425° F.
- Spoon mincemeat into shell, smoothing top. Lift lattice top together with round off baking sheet and slide pastry carefully onto pie. (If pastry sticks to baking sheet or round, pry loose carefully with a small knife.) Let lattice top soften until pliable and trim flush with rim of pie plate. Roll shell overhang up over edge of lattice top, crimping edge decoratively. Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes. Transfer pie to a rack and cool. Serve pie warm or at room temperature.
ELEGANT MINCEMEAT PEAR TART
Make and share this Elegant Mincemeat Pear Tart recipe from Food.com.
Provided by Olha7397
Categories Tarts
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE PASTRY DOUGH: In medium bowl, with fork, stir flour and sugar. With pastry blender or two knives used scissor fashion, cut margarine or butter into flour mixture until mixture resembles coarse crumbs. Add egg; mix lightly with fork until dough is just moist enough to hold together. (Or, in food processor with knife blade attached, blend flour, margarine or butter, cut into 8 pieces, and sugar until mixture resembles coarse crumbs, about 10 seconds. Add egg through feed tube; blend 15 seconds more or until dough holds together and leaves side of bowl.) With hands, shape dough into ball. Wrap with plastic wrap and refrigerate 1 hour; trim edge. With fork, prick tart shell in many places to prevent puffing and shrinkage during baking.
- Line tart shell with foil; bake 10 minutes. Remove foil; again prick dough. Bake 10 minutes longer. Remove tart shell from oven; turn oven control to 425°F.
- PREPARE STREUSEL TOPPING: In small bowl, combine flour and lightly brow sugar. With pastry blender or two knives used scissor fashion, cut margarine or butter into flour mixture until mixture resembles coarse crumbs. Refrigerate.
- Preheat oven to 350°F On lightly floured surface, with floured rolling pin, roll out dough into round about 1 inch larger all around than 10inch tart pan with removable bottom.
- Ease dough into tart pan to line evenly.
- Drain pears; pat dry with paper towels. Cut each pear half lengthwise into ¼ inch thick slices, being careful to keep slices from each half together. Arrange pears on mincemeat, fanning slices slightly.
- With spoon, evenly sprinkle Streusel Topping over sliced pears in tart shell.
- Bake tart 15 to 20 minutes until filling is heated through and crust and topping are lightly browned. Cool tart slightly in pan on wire rack.
- Remove side of pan. Serve tart warm or cool completely to serve later. 10 servings. Begin about 2 hours before serving or early in day.
- Good Housekeeping.
Nutrition Facts : Calories 381.4, Fat 12.1, SaturatedFat 2.2, Cholesterol 21.1, Sodium 161.8, Carbohydrate 65.6, Fiber 1.9, Sugar 37.9, Protein 3.1
PEAR MINCEMEAT
Make and share this Pear Mincemeat recipe from Food.com.
Provided by Suzie_Q
Categories Dessert
Time 1h5m
Yield 6 pints, 12 serving(s)
Number Of Ingredients 13
Steps:
- Measure first 5 ingredients into large pot. Stir.
- Grind next 4 ingredients into same pot. Stir well.
- Add remaining ingredients.
- Bring to a boil over medium heat, stirring often. Simmer; uncovered, until thick.
- Spoon into hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boilnig water bath for 20 minutes.
- This also freezes well. If stored in containers in refrigerator, it keeps at least 1 year.
- Pear Mincemeat Pie:.
- To make a 9 inch pie from recipe, use 2 cups mincemeat, 3/4 cups apple sauce and 1 1/2 tsbp minute tapioca. Bake on bottom shelf of 400 degree oven for about 30-35 minutes, until browned.
CHERRY, PEAR, AND PECAN SALAD
This salad is a great complement to the harvest season, boasting seasonal fruit and nut favorites: cherries, pears, and pecans.
Provided by Mommy Epstein
Categories Green Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
- Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
- Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 43.4 g, Cholesterol 14.9 mg, Fat 43 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 7.4 g, Sodium 165.6 mg
MINCEMEAT CHERRY PIE
Cherries and orange marmalade give a nice twist to traditional mincemeat pie. It's sure to add some old-fashioned flavor to your yuletide festivities.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Line a 9-in. pie plate with bottom pastry. Trim evenly with edge of plate. In a bowl, combine the remaining ingredients. Pour into crust. 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 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 473 calories, Fat 16g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 238mg sodium, Carbohydrate 78g carbohydrate (46g sugars, Fiber 2g fiber), Protein 3g protein.
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