PEAR AND CRANBERRY COBBLER WITH CITRUS-INFUSED CUSTARD SAUCE
Provided by Shelley Wiseman
Categories Milk/Cream Dessert Bake Christmas Thanksgiving Cranberry Pear Fall Winter Christmas Eve Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make filling:
- Preheat oven to 425°F with rack in lower third. Butter baking dish.
- Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
- Cover dish tightly with foil and bake 20 minutes.
- Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.
- While filling is cooking, make biscuits:
- Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)
- Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
- Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
- Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
- Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.
PEAR AND CRANBERRY COCKTAIL
Enjoy this cool and refreshing cocktail made using pear and cranberries - ready in five minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- In pitcher, stir together cranberry juice cocktail, vodka, liqueur and lime juice.
- Fill 8 glasses with ice. Pour cocktail over ice. Garnish with pear slices and mint sprigs.
Nutrition Facts : Calories 210, Carbohydrate 20 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg
CRANBERRY PEAR COBBLER
Make and share this Cranberry Pear Cobbler recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Combine pears, cranberries and tapioca in a deep 9 inche baking dish. Let sit 5 minutes.
- Combine salt, cinnamon, nutmeg and sugar in a bowl and sprinkle evenly over pears and cranberries.
- Combine flour and baking powder in a bowl. Cut egg into flour mixture. Sprinkle evenly over fruit mixture and drizzle with butter.
- Bake 40-45 minutes or until topping is golden.
CRANBERRY PEAR COBBLERS
These individual cranberry-and-pear treats feature a hint of ginger and cinnamon. Served warm, topped with ice cream, their homestyle flavor is sure to satisfy any sweet tooth's craving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first 6 ingredients. Spoon into two 10-oz. custard cups coated with cooking spray. Dot with butter. Bake at 350° for 15-20 minutes or until hot and bubbly. , For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs. , Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm.
Nutrition Facts : Calories 584 calories, Fat 21g fat (13g saturated fat), Cholesterol 55mg cholesterol, Sodium 541mg sodium, Carbohydrate 98g carbohydrate (63g sugars, Fiber 5g fiber), Protein 5g protein.
SPICED PEAR CRANBERRY COBBLER
Make and share this Spiced Pear Cranberry Cobbler recipe from Food.com.
Provided by Elmotoo
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For pastry: In medium bowl, combine flour & salt; add chilled butter & shortening. with pastry blender, combine until mixture resembles cornmeal. Sprinkle with ice water. Toss lightly with a fork until dough holds together when pinched. Flatten dough to a round; wrap in plastic wrap & refrigerate at least 30 minutes.
- Meanwhile, prepare filling: In large bowl, combine pear slices & cranberries. Sprinkle with 1 1/4c sugar, whole wheat flour, allspice & cardamom; mix thoroughly. Spread fruit mixture into a 13x9x2" pan; dot w/1TB butter. Heat oven to 375°F.
- On lightly floured surface, roll pastry to about 1/8" thick, making it 1" larger than the rim of the pan. Place pastry over fruit. Crimp border around rim. Cut 3 2" slits in pastry. Dust w/1tsp sugar. Bake 45 minutes until browned & fruit is bubbling. Cool 15-20 minutes. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 606.4, Fat 23.6, SaturatedFat 10.2, Cholesterol 30.5, Sodium 279.1, Carbohydrate 97.9, Fiber 7.6, Sugar 55.5, Protein 5.2
PEAR AND CRANBERRY UPSIDE-DOWN CAKE
Pear and cranberry upside-down cake. Serve with vanilla ice cream.
Provided by Shanda
Time 1h50m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
- Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
- Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
- Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
- Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
- Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g
CRANBERRY PEACH COBBLER
This cobbler is a little nontraditional but it will soon be at the front of your recipe list. Serve it warm with French vanilla ice cream. -Grace Sandvigen, Rochester, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Pour butter into a 13x9-in. baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry and set aside. In a large bowl, combine quick bread mix, egg, 1 tablespoon orange zest and reserved peach juice. , Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over top; sprinkle with cranberries. Combine sugar and remaining orange zest; sprinkle over peaches. Bake until golden brown, 45-50 minutes. Serve warm.
Nutrition Facts : Calories 271 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 193mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
BLUSHING CRANBERRY PEARS
These cranberry and cinnamon-flavored, sweet, pink pears are very delicious!
Provided by Noodlefork
Categories Desserts
Time 3h35m
Yield 8
Number Of Ingredients 4
Steps:
- Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
- Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 45.1 g, Fat 0.3 g, Fiber 5.4 g, Protein 0.6 g, Sodium 3.6 mg, Sugar 33.8 g
SPICED PEAR-AND-CRANBERRY CHUTNEY
The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield About 3 cups
Number Of Ingredients 6
Steps:
- Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved.
- Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.
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SPICED PEAR-CRANBERRY COBBLER - MIDWEST LIVING
From midwestliving.com
Total Time 2 hrs 10 minsCalories 417 per serving
- In a large bowl, combine pears, cranberry sauce, cranberries, brown sugar and the 1 teaspoon pumpkin pie spice. Transfer filling to a 2- or 2-1/2- quart casserole. Bake, covered, in a 375 degree F oven for 30 minutes.
- Meanwhile, for biscuit topping, in a medium bowl, combine flour, cornmeal, the 3 tablespoons granulated sugar, baking powder and the 1/2 teaspoon pumpkin pie spice. Using a pastry blender, cut butter into flour mixture until pieces are pea-size. In a small bowl, combine egg, pumpkin and half-and-half. Add pumpkin mixture to flour mixture all at once, stirring until just combined.
- Remove casserole dish from oven. Spoon the topping into 8 mounds on top of the hot pear mixture. If you like, sprinkle with a little additional granulated sugar.
- Bake, uncovered, about 30 minutes more or until a wooden toothpick inserted near the center of the biscuit topping comes out clean. Cool for 30 minutes. Serve warm with whipping cream. Makes 8 servings.
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