Pear Pecan Crisp With Lemon Sauce Recipes

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PEAR-PECAN CRISP WITH LEMON SAUCE



Pear-Pecan Crisp with Lemon Sauce image

"Pear-adise on a plate" is a great way to describe this fruity crisp. A lovely lemon custard sauce tastefully tops the tender pears and crunchy topping.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 16

5 cups sliced peeled ripe pears (about 5 medium)
1 tablespoon sugar
2/3 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter
1/3 cup chopped pecans
SAUCE:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup water
1 large egg yolk, beaten
1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon grated lemon zest

Steps:

  • Place pears in a greased 8-in. cast-iron skillet or 8-in. square baking dish; sprinkle with sugar. In a small bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pears. Bake at 350° for 30-35 minutes or until bubbly., Meanwhile, in a small saucepan, combine the sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the butter, lemon juice and zest. Serve with warm pear crisp.

Nutrition Facts : Calories 288 calories, Fat 16g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 103mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH CRISP WITH MAPLE CREAM SAUCE



Peach Crisp with Maple Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds)
1/2 a lemon
7 tablespoons real maple syrup
1 1/2 cups heavy cream
3 tablespoons light corn syrup

Steps:

  • Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you're in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm.

PEAR AND CHEDDAR CRISP



Pear and Cheddar Crisp image

An unusual combination but very good. Peeled or unpeeled pears of any type will do.

Provided by TerryWilson

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 1h

Yield 6

Number Of Ingredients 10

6 cups peeled and sliced Bosc pears
1 tablespoon fresh lemon juice
½ cup light brown sugar, packed
3 tablespoons cornstarch
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup shredded sharp Cheddar cheese
½ cup all-purpose flour
½ cup light brown sugar, packed
¼ cup unsalted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
  • Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
  • Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
  • Bake in the preheated oven until top is golden brown, about 45 minutes.

Nutrition Facts : Calories 395.4 calories, Carbohydrate 73.7 g, Cholesterol 30.2 mg, Fat 11.1 g, Fiber 5.6 g, Protein 4.2 g, SaturatedFat 6.9 g, Sodium 72.2 mg, Sugar 51.9 g

PEAR CRISP WITH LEMON SAUCE



Pear Crisp with Lemon Sauce image

Make and share this Pear Crisp with Lemon Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

5 cups peeled and sliced pears (Bosc)
1 tablespoon sugar
3/4 teaspoon finely grated lemon, rind of, divided
2/3 cup rolled oats
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cardamom
1/4 cup butter or 1/4 cup margarine
1/3 cup sliced almonds
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 egg yolk, beaten
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon lemon juice

Steps:

  • In a 2-quart baking dish, mix together pears, 1 tablespoon sugar, and 1/4 teaspoon lemon peel; toss to mix.
  • In a bowl, combine oats, brown sugar, flour, cardamon, and 1/4 teaspoon lemon peel.
  • Using a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs.
  • Stir in almonds.
  • Sprinkle topping over fruit.
  • Bake at 375 for 30-35 minutes or until fruit is tender and topping begins to brown.
  • Cool slightly on a wire rack.
  • In a small sauepan, combine 1/4 cup sugar and cornstarch.
  • Stir in water until combined.
  • Cook and stir over medium heat until thickened and bubbly.
  • Cook and stir for 2 more minutes; remove from heat.
  • Beat egg yolk in a small bowl; add a little of the hot mixture to the egg yolk and stir.
  • Return all egg yolk mixture to saucepan.
  • Cook and stir over low heat until nearly bubbly.
  • Cook and stir one minute longer.
  • Remove from heat.
  • Stir in 1 tablespoon butter, lemon juice, and the remaining 1/4 teaspoon lemon peel.
  • Serve crisp with warm sauce.

Nutrition Facts : Calories 359.8, Fat 13.7, SaturatedFat 6.6, Cholesterol 56.9, Sodium 76.7, Carbohydrate 58.8, Fiber 6, Sugar 36.1, Protein 4.3

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