Pear Crisp With Cranberries And White Chocolate Recipes

CRANBERRY AND PEAR CRISP

Steps:

• In a large bowl, combine pears and cranberries; drizzle with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and nutmeg; stir into pear mixture. Transfer to an 8-in. square baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, oats, brown sugar, flax and salt. Stir in butter and oil until crumbly. Sprinkle over fruit mixture. Bake at 350° until topping is golden brown and fruit is tender, 35-40 minutes.

CRANBERRY-PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

PEAR CRISP WITH CRANBERRIES AND WHITE CHOCOLATE

Steps:

• Mix schnapps, white sugar, 1/2 teaspoon cinnamon, nutmeg, and ginger together in a large bowl until sugar dissolves. Add pears and cranberries and toss until fruit is completely coated. Cover and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking dish.
• Combine oats, flour, brown sugar, cold butter, remaining 1/2 teaspoon cinnamon, and salt in a food processor. Pulse until mixture forms large crumbles. Fold in white chocolate chips.
• Pour chilled fruit mixture into the prepared baking dish, leaving approximately 3/4 inch at the top. Sprinkle crumb mixture over the fruit, covering completely.
• Bake in the preheated oven until brown and bubbly, about 45 minutes.

CHOCOLATE PEAR CRISP

Steps:

• If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping).
• Peel (if desired), core and chop pears into small chunks.
• Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up.
• Divide between 4 ramekins, and if using, top with the liqueur.
• Sift the icing sugar and cocoa together, then stir in the ground almonds.
• Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry).
• When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat.
• Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.

PEAR-CRANBERRY CRISP

Steps:

• Heat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
• Arrange pear slices over bottom of dish. In small bowl, stir together sugar, cinnamon, and allspice. Sprinkle mixture over the pears. In small bowl, cut butter into oats with fork until finely crumbled. Add cranberries and walnuts. Toss to mix. Sprinkle evenly over pears.
• Bake about 40 minutes or until bubbling.

WHITE CHOCOLATE CRANBERRY-PEAR PASTRY

Steps:

• Preheat oven to 375°F. Beat egg and water in small bowl; set side. Unfold pastry sheets on lightly floured surface. Trim about 1 inch off each corner of each pastry sheet. Reserve trimmings to use as decorations. Place 1 pastry sheet on ungreased baking sheet.
• Chop 4 oz. chocolate. Mix chopped chocolate, pears and cranberries. Spread down center of prepared pastry sheet to within 1 inch of edges. Brush edges with water. Top with remaining pastry sheet. Press edges together with fork to seal. Decorate with reserved pastry trimmings. Brush with egg mixture. Cut several 2-inch slits, 2 inches apart, in top of pastry.
• Bake 35 min. or until pastry is golden. Cool 30 min. on baking sheet. Melt remaining 2 oz. chocolate as directed on package. Drizzle over pastry. Let stand until chocolate is firm.

PEAR CRANBERRY CRISP

Steps:

• Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

CRANBERRY PEAR CRISP

Steps:

• Preheat oven to 350.
• Lightly grease a 1 1/2 quart casserole dish.
• Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
• In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
• Bake 50 minutes, or until golden brown.
• Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!

PEAR CRANBERRY CRISP

Steps:

• Preheat the oven to 400 degrees.
• In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.
• In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into an 8 X 8-inch baking dish and spoon the dry mixture over it.
• Bake for 10 minutes, or until the topping is brown and crisp. Reduce the heat to 350 degrees and bake for 20 to 25 minutes more, or until the fruit is bubbling. Serve with Enlightened Creme Fraiche or vanilla frozen yogurt.

PEAR AND CRANBERRY CRISP

Steps:

• For topping:
• Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
• For filling:
• Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
• Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.

APPLE, CRANBERRY, AND PEAR CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
• Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
• In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
• Bake 45 minutes in the preheated oven, or until brown and crisp on top.