CRANBERRY PEAR STUFFING
Our family came up with this recipe when we decided to add something new to our traditional Thanksgiving menu. Now this tasty dressing has become a standard dish on our holiday table. -Juanita Haugen, Pleasanton, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.
Nutrition Facts : Calories 419 calories, Fat 20g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 977mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 5g fiber), Protein 9g protein.
PEAR STREUSEL
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
- Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
- Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
- Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
- Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.
PEAR-CRANBERRY STRUDEL
From the Great Big Food Show
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F.
- Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
- Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
- Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
- Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
- Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
- Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.
Nutrition Facts : Calories 334 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 132 milligrams, Carbohydrate 44 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 23 grams
PEAR-CRANBERRY STRUDEL
Steps:
- 1. Position a rack in the center of the oven and preheat to 400 degrees F. Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
- 2. Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
- 3. Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
- 4. Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
- 5. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
Nutrition Facts : Calories 334 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 132 milligrams, Carbohydrate 44 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 23 grams
PEAR AND RASPBERRY STRUDEL
Make and share this Pear and Raspberry Strudel recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to to 375ºF.
- In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
- In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
- On a piece of waxed paper, place one sheet of phyllo.
- Brush with butter, sprinkle with sugar mixture.
- Repeat with remaining sheets.
- Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
- Fold in sides and roll jelly roll fashion.
- Place on cookie sheet sprayed with cooking spray.
- Brush strudel with butter.
- Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
- Fold each strip lengthwise in half.
- Gather and roll each strip to make rosettes.
- Arrange on top of strudel.
- Bake for 50 minutes or until top is golden and fruit is tender.
- Watch it so it doesn't get too brown.
- Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
- Otherwise it will get soggy.
Nutrition Facts : Calories 262.7, Fat 2.3, SaturatedFat 0.5, Sodium 164.9, Carbohydrate 60, Fiber 7.9, Sugar 31.7, Protein 3.6
CARAMELIZED PEAR STRUDEL
This is an easy and stylish dessert that's sure to please everyone. Best served warm, the holiday treat is delicious with a scoop of light vanilla ice cream or reduced-fat whipped topping on the side. -Leah Beatty of Cobourg, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in dried cranberries, ginger, orange zest and cinnamon. Cool., Preheat oven to 400°. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Repeat layers five times. (Keep phyllo dough covered with plastic wrap and a damp towel until ready to use each sheet.), Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet., Bake 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 139 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CRANBERRY-PEAR CHUTNEY
This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.
Provided by daphne.hardy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
- Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g
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- Unroll phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel. Place a dry kitchen towel with a long edge toward you on the work surface. Sprinkle the towel lightly with breadcrumbs. Lay 1 sheet of phyllo on the towel. (Keep the stack of phyllo sheets covered to prevent them from drying out while you work.) Starting at the center and working toward the edges, lightly brush the phyllo sheet with oil. Sprinkle lightly with breadcrumbs. Lay another sheet of phyllo on top; brush with oil and sprinkle with breadcrumbs. Repeat with 5 of the remaining sheets of phyllo; lay the last sheet on top and brush with oil.
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