ANISE AND PEAR BUBBLY
Provided by Claire Robinson
Categories beverage
Time 10m
Yield 16 champagne flute-size drinks
Number Of Ingredients 5
Steps:
- In a small saucepan over moderate heat, add the nectar, pear liqueur and star anise. Bring up to a boil and turn heat off. Allow to steep for 5 minutes, then discard the star anise. Cool to room temperature and chill until ready to use.
- To serve, drop 1 cranberry to the bottom of each champagne coupe or flute. Add 2 tablespoons of the spiced pear mixture for coupe glasses and 3 tablespoons for the flute glasses. Top with Prosecco and enjoy!
OLD-FASHIONED PEAR DESSERT
This never-fails pear recipe turns out moist, firm and fruity every time. Some members of our family request these rich squares instead of cake for their birthdays.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, 3 tablespoons sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping. , Press remaining crumb mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Bake at 375° for 10-12 minutes or until edges are lightly browned., Meanwhile, for filling, combine the sugar, 2 tablespoons cornstarch, salt and cinnamon in a small saucepan; slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla., Toss pears with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.
Nutrition Facts : Calories 430 calories, Fat 20g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 511mg sodium, Carbohydrate 60g carbohydrate (28g sugars, Fiber 3g fiber), Protein 5g protein.
PEAR CRUMBLE
ORIGINALLY a pear crumble pie, I shortened this to a crumble when I often was too short of time to make a pie crust. I've also found canned pears work as well as fresh, so that makes it even easier to prepare. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place pear slices in a greased 1-qt. baking dish. Sprinkle with lemon juice. In a large bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. , Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 376 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 7g fiber), Protein 5g protein.
BUBBLY PEAR CUPCAKES
This recipe is from another website (YumSugar). I haven't tried it yet but I'm posting it for safe-keeping. If you make these before I get a chance to, let me know how they turn out!
Provided by FeelinYummy
Categories Dessert
Time 36m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- In a small bowl sift flour, baking soda and salt. Set aside.
- In mixer (or large bowl), cream butter and sugar until well mixed and airy.
- Add eggs, one at a time, making sure each one is full incorporated before adding next.
- Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
- Stir in vanilla and champagne.
- Stir in pears.
- Line a cupcake tin with cupcake liners.
- Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
- Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
- While cupcakes are baking, make frosting.
- Mix cream cheese and butter together.
- Add powdered sugar and whip until smooth.
- You can add more powdered sugar if desired.
- Remove cupcakes from oven and cool in tins for 2 minutes.
- Transfer to cooling rack.
- When cupcakes are completely cooled, top with frosting.
- Decorate if you have anything. (Author's note: I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.).
Nutrition Facts : Calories 323.6, Fat 13.7, SaturatedFat 8.4, Cholesterol 62.2, Sodium 191.2, Carbohydrate 46.4, Fiber 1, Sugar 33.6, Protein 3.2
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