PEAR RASPBERRY CRISP
We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.
Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.
PEAR AND RASPBERRY CROSTATA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, "rustic" edge for the tart. Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar. Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes.
PEAR AND RASPBERRY CRISP
Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
- In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
- Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 35 g, TransFat 1 g
GINGERED PEAR AND RASPBERRY PANDOWDY
Provided by Cory Schreiber
Categories Blender Food Processor Ginger Dessert Bake Raspberry Lemon Pear Fall Pastry Butter Buttermilk Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
- To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.
- Gently fold in the raspberries, then transfer the fruit to the prepared pan.
- Distribute the butter atop the fruit.
- To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
- Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.
- Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
- Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
- The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.
- Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
- Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
- Allow to cool for 30 minutes before serving.
BAKED PEARS WITH RASPBERRY SAUCE
This simple, elegant dessert satisfies a sweet tooth without being too rich.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
- Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.
Nutrition Facts : Calories 264 g, Fat 10 g, Fiber 6 g, Protein 1 g
RASPBERRY PEAR TART
Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. -Bernice V. Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes., For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling., Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
RASPBERRY BUTTER
Steps:
- Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with a paddle attachment. Serve at room temperature.
RASPBERRY BUTTER
This sweet butter tastes great with a variety of fresh-from-the-oven goodies. I think it's a nice change from plain butter.-Helen Lamb, Seymour, Missouri
Provided by Taste of Home
Time 10m
Yield about 1/2 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving.
Nutrition Facts : Calories 220 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 231mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
PEAR-CRANBERRY BUTTER
This butter can make any breakfast or teatime bread memorable.
Provided by Lisa Yockelson
Categories breakfast, condiments
Time 1h
Yield About five-and-three-quarter cups
Number Of Ingredients 8
Steps:
- In a large, nonmetallic pot, toss the pear chunks with the lemon juice. Add the cranberries and water; bring to the boil. When the cranberries begin to pop, cover the pot and cook over moderate heat until the pears have softened completely. Puree the fruit, with all of the liquid, through a food mill (the pears must be cooked to puree properly). Return the fruit puree to the rinsed-out pot. Add the sugar and spices; cook slowly for five minutes.
- Cook this mixture, uncovered, at a gentle boil until the puree has thickened up, about 50 minutes. The butter will become quite satiny. Ladle the butter into hot, sterilized jars to within one-eighth inch of the top and seal immediately with the lids and bands. As an alternative, the butter may be poured into larger storage containers, covered and refrigerated for up to two months.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 0 grams, Carbohydrate 107 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 92 grams
RASPBERRY PEAR COBBLER
This wonderful cobbler from Canadian Living magazine can be baked in a rectangular baking pan for family dinners or in individual ramekins for an elegant dinner party. Serve with a scoop of vanilla ice cream.
Provided by Irmgard
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stir the milk with the vinegar and let stand for 10 minutes.
- Stir in the vanilla.
- Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Using a pastry blender, cut in the butter just until it forms coarse crumbs.
- Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.
- Set aside for the topping.
- In a separate bowl, stir the brown sugar with the cornstarch.
- Add the pears and raspberries and gently toss to combine.
- Divide among eight 3/4-cup ovenproof coffee or custard cups.
- Place on a rimmed baking sheet.
- Drop the topping by spoonfuls over the fruit, leaving some visible.
- Sprinkle with turbinado sugar.
- Bake in the centre of a 375 degree F oven until the filling is bubbling and the topping is golden and not doughy underneath when lifted with a spoon, about 30 minutes.
- Let cool on a rack for 10 minutes.
- Serve warm.
- Note: The cobbler can also be baked in a 7" x 11" baking dish. Put in all the filling and top with 8 dollops of topping. Bake as directed.
Nutrition Facts : Calories 254.9, Fat 5, SaturatedFat 3, Cholesterol 12.9, Sodium 122.5, Carbohydrate 52.5, Fiber 5.6, Sugar 33.7, Protein 2.4
RASPBERRY/PEAR/PECAN BREAD
Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.
Provided by Cindy Bonner
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
- Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
- Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g
SPICED PEAR-RASPBERRY CRISP
Categories Berry Fruit Herb Dessert Christmas Thanksgiving Raspberry Pear Almond Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Make topping:
- Combine first 5 ingredients in processor. Using on/off turns, process until nuts are finely chopped. Add butter. Using on/off turns, process until small clumps form. (Can be made 1 day ahead. Cover and refrigerate.)
- Make filling:
- Position rack in center of oven; preheat to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, flour, spices and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish.
- Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes.
- Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form. Serve crisp with whipped cream.
WARM PEAR-RASPBERRY BRUSCHETTA
Caramelizedpears and fresh raspberriescover warm cinnamon toastspread with mascarpone.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 8
Steps:
- Combine cinnamon and sugar in a small bowl. Toast bread until golden, and spread with 1 tablespoon butter. Sprinkle with 1/4 teaspoon cinnamon-sugar, and set aside.
- Peel, core, and slice pears into 3/4-inch-thick wedges, and toss with lemon juice. Melt remaining 2 tablespoons butter in a medium skillet over medium-high heat. Add pears and remaining cinnamon-sugar, and cook until caramelized and tender, 2 to 3 minutes. Add 1/4 cup water, and swirl until caramel in pan is saucy.
- Spread mascarpone on cinnamon toast, and top with sauteed pears, caramel, and raspberries.
RASPBERRY PEAR BUTTER
Make and share this Raspberry Pear Butter recipe from Food.com.
Provided by dicentra
Categories Raspberries
Time 40m
Yield 3 pints
Number Of Ingredients 4
Steps:
- Combine pears, raspberries and lemon juice in large saucepan. Bring to a boil.
- Lower heat to simmer and continue cooking, stirring often for 1 hour or until fruit is very soft.
- Remove from heat and press fruit through a fine messed sieve or fine grade food mill.
- Measure resulting fruit pulp. For each 2 cups pulp, measure 1 1/2 cups sugar. Return pulp to pan and add sugar.
- Stir mixture over low heat with a wooden spoon until sugar has completely
- dissolved.
- Simmer over low heat, stirring frequently until butter thickens. Ladle into hot.
- jars leaving 1/4 inch headspace.
- Seal. Process jars in a hot water bath for 10 minutes.
Nutrition Facts : Calories 442.1, Fat 1.8, SaturatedFat 0.1, Sodium 7.9, Carbohydrate 115.1, Fiber 29.5, Sugar 67.2, Protein 4.3
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