Pear Blueberry Breakfast Bowl Recipes

PEAR & BLUEBERRY BREAKFAST BOWL

Pear & blueberry breakfast bowl image

A brunch-friendly oat and fruit bowl with yogurt and crunchy seeds - pack in 2 of your 5-a-day in the morning

Provided by Good Food team

Time 15m

Number Of Ingredients 6

Ingredients

1 firm but ripe red-skinned pear , unpeeled
2 tbsp oats
150g pot 0% fat bio-yogurt
3 tbsp skimmed milk , plus a bit extra
1 tbsp pumpkin seeds
2 handfuls blueberries

Steps:

Grate the pear into a bowl and add the oats, half the yogurt, the milk and most of the seeds. Leave for 5-10 mins, then check the consistency and dilute with a little more milk or water if it is too thick. Spoon on the remaining yogurt, pile on the berries and remaining seeds, then serve.

Nutrition Facts : Calories 415 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium

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

Ingredients

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

PEAR BLUEBERRY CRISPS

Pear Blueberry Crisps image

"I find it's challenging to make dessert for just the two of us-because we don't want lots of leftovers," shares Lee Bremson of Kansas City, Missouri. "But this dish works well. I usually serve it with a scoop of vanilla ice cream on top."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 small pear, peeled and chopped
1/2 cup fresh or frozen blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.

Nutrition Facts : Calories 187 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 33g carbohydrate, Fiber 3g fiber), Protein 1g protein.

PEAR-BLUEBERRY BETTY

Pear-Blueberry Betty image

This classic American dessert is more than 100 years old. It's often made with apples but here we use pear and blueberries with delicious results.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 12

Ingredients

2 tablespoons granulated sugar
10 ounces good-quality white bread, crusts removed
4 Bartlett pears (1 3/4 pounds), peeled
4 tablespoons light-brown sugar
1 tablespoon cornstarch
1 teaspoon grated fresh ginger
1/4 cup pear brandy (regular brandy can be substituted)
5 tablespoons pear nectar (apple cider can be substituted)
2 tablespoons plus 1 teaspoon unsalted butter, melted
3/4 cup blueberries
8 ounces plain nonfat yogurt
Butter-flavored vegetable spray

Steps:

Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree.
Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine.
Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid.
Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates.
Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side.

PEAR-BLUEBERRY AMBROSIA WITH CREAMY LIME DRESSING

Pear-Blueberry Ambrosia with Creamy Lime Dressing image

This dessert is delicious and decadent, yet is chock-full of healthy fruit with a creamy lime dressing; the blueberries provide a lovely pop of color. -Laura Stricklin, Jackson, Mississippi

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) mascarpone cheese
2 tablespoons sugar
2 teaspoons grated lime zest
2 tablespoons lime juice
3 medium ripe pears, peeled and chopped
3 medium ripe bananas, sliced
1-1/2 cups fresh blueberries
1/2 cup chopped hazelnuts

Steps:

In a small bowl, mix mascarpone cheese, sugar, lime zest and lime juice. In a large bowl, combine pears, bananas and blueberries. Spoon cheese mixture over fruit; gently toss to coat. Sprinkle with hazelnuts. Refrigerate leftovers.

Nutrition Facts : Calories 218 calories, Fat 14g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 13mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.

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