Pear Crumble With Pomegranate Sauce Recipes

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SPICED PEARS AND POMEGRANATE



Spiced Pears and Pomegranate image

An easy fruit dessert made with fall fruit that can be served with a cheese selection.

Provided by misslisa

Categories     Desserts

Time 10m

Yield 4

Number Of Ingredients 8

3 pears - peeled, cored and cut into wedges
1 pomegranate, skin and light-colored membrane removed
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 tablespoons finely chopped almonds
4 sprigs fresh mint leaves for garnish

Steps:

  • Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 38.9 g, Fat 1.9 g, Fiber 5.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 28.6 g

FRENCH TOAST WITH PEARS AND POMEGRANATE SAUCE



French Toast with Pears and Pomegranate Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Egg     Breakfast     Brunch     Pear     Spice     Winter     Pan-Fry     Pomegranate     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

5 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1 1/4 teaspoons ground cardamom,divided
4 3/4-inch-thick slices egg bread
4 tablespoons butter, divided
2 firm but ripe unpeeled red Anjou or Bartlett pears, halved, cored, cut lengthwise into 1/3-inch-thick slices
1 cup pomegranate juice
3/4 cup (packed) golden brown sugar

Steps:

  • Whisk eggs, milk, vanilla, and 1/2 teaspoon cardamom to blend in 15x10x2-inch glass baking dish. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally with spatula, about 10 minutes.
  • Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add pears; sauté until beginning to soften, about 3 minutes. Transfer pears to plate. Add 2 tablespoons butter to skillet; stir to melt. Add pomegranate juice, sugar, and remaining 3/4 teaspoon cardamom; simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove sauce from heat.
  • Melt remaining 1 tablespoon butter on griddle or in another large nonstick skillet over medium heat. Add bread slices and cook until golden brown, about 3 minutes per side. Cut French toast slices diagonally in half; divide among plates. Top with pear slices, spoon sauce over, and serve.

ROASTED BOSC PEARS WITH POMEGRANATE GLAZE



Roasted Bosc Pears with Pomegranate Glaze image

Categories     Fruit     Dessert     Roast     Wheat/Gluten-Free     Pear     Red Wine     Fall     Pomegranate     Cinnamon     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

3/4 cup dry red wine, such as Syrah or Zinfandel
3/4 cup pomegranate juice
1/2 cup sugar
1 cinnamon stick
2 teaspoons grated orange peel
6 Bosc pears with stems, peeled
Vanilla ice cream
Purchased biscotti

Steps:

  • Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
  • Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
  • Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.

PEAR CRUMBLE



Pear Crumble image

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

3 medium pears, peeled and sliced
2 teaspoons lemon juice
3 tablespoons sugar
3 tablespoons old-fashioned oats
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Dash ground nutmeg
1 tablespoon cold butter
2 tablespoons chopped nuts

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.

POMEGRANATE PEAR SUNDAES



Pomegranate Pear Sundaes image

[DRAFT]

Provided by Food Network

Categories     dessert

Time 30m

Yield 8 Servings

Number Of Ingredients 6

2 cups unsweetened pomegranate juice
½ cup sugar
2 cinnamon sticks
4 whole cloves
4 ripe but firm Bosc pears, peeled, halved, and cored
8 scoops Market Pantry® Vanilla Ice Cream

Steps:

  • 1. In a large saucepan, bring the juice, sugar, cinnamon sticks, and cloves to a boil. Add the pears and reduce the heat to simmer until tender, about 10 minutes.
  • 2. Transfer the pears to a serving dish and boil the pomegranate juice until syrupy and reduced to ½ cup, about 10 minutes. Discard the spices; let the syrup cool slightly.
  • 3. Arrange 1 pear half and 1 ice cream scoop in each serving dish. Drizzle the syrup on top and serve immediately.
  • Tip: The pears and syrup can be refrigerated in an airtight container for up to 2 days before serving with ice cream.

BAKED PEARS WITH CHOCOLATE SAUCE AND POMEGRANATE SEEDS



Baked Pears With Chocolate Sauce and Pomegranate Seeds image

This is a recipe I found in a Diabetes & You magazine that Walgreens has. I really love this recipe cause it is low in carbs and being a diabetic that is good.

Provided by Cookin in Texas

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

4 Anjou pears, peeled, halved lengthwise and cored
1/8 teaspoon ground cinnamon
1 tablespoon margarine, cut into 8 pieces
1/3 cup water
1/2 cup bittersweet chocolate chips
2 tablespoons half-and-half
1 teaspoon half-and-half
1/2 cup pomegranate seeds

Steps:

  • Heat oven to 350°F Sprinkle pears with cinnamon and place, cut side up, in a baking dish. Place 1 piece of margarine in the core cavity of each pear. Add water to dish and bake pears until tender, about 1 hour, basting with water one halfway through. Remove from oven and cool slightly. Slice each pear lengthwise into thin slices and fan out on dessert plates.
  • Heat chocolate and half-and-half in a small saucepan over medium-low heat, stirring constantly, until melted and well combined, 1 to 2 minutes. Using a large spoon, drizzle chocolate sauce decoratively over pear slices. Sprinkle with pomegranate seeds and serve.

Nutrition Facts : Calories 135.5, Fat 6.5, SaturatedFat 3.3, Cholesterol 1.6, Sodium 22.2, Carbohydrate 22.5, Fiber 5.4, Sugar 12.8, Protein 1.8

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