UPSIDE-DOWN PEAR CRANBERRY TART
I like this dessert because I like most upside-down things. This rustic tart with a circle of pears gets its origins from the French apple tart Tatin, and can be a beautiful alternative to classic American apple pie. This dessert feels more like cooking than baking; you don't even need a pie tin. And if you feel like it, you can just use premade dough. P.S. Caramel is not as scary as it's made out to be, as long as you don't touch it.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield One 9-inch pie
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Toss the pears, nutmeg and half of the lemon juice together in a bowl.
- Melt the butter with the remaining lemon juice, the salt and 3 tablespoons water in a heavy ovenproof 10-inch skillet over medium-high heat. Sprinkle the sugar into the skillet and stir to combine. Cook the mixture without stirring, letting it foam and bubble; the butter will separate, which is OK. Watch the mixture carefully while it cooks because once the water evaporates and the sugar begins to change color, things happen quickly. When it becomes the color of light brown sugar, about 10 minutes, remove it from the heat. Stir in the vanilla.
- Being careful not to burn yourself, sprinkle the cranberries and ginger into the caramel. Arrange the pears in the skillet round side-down in concentric circles as nicely as you can, fitting in as many pears as possible.
- Return the skillet to the burner over medium heat and cook until the pears start to soften when you poke them with a knife, 10 to 15 minutes.
- While your pears cook, roll out your Pie Crust on a flour-dusted surface to an 11-inch circle. Cover the crust with plastic wrap and refrigerate until ready to use.
- Lay the crust over the pears, tucking it in around the edge of the skillet with a wooden spoon. Bake until the crust is golden brown and firm to the touch, about 30 minutes.
- Allow the tart to cool until you can handle it, about 10 minutes. Put a plate on top of the tart using heatproof pads and flip it over so the pears are on top. Slice and serve warm with creme fraiche, if using.
- Combine the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers. Turn the dough out onto a piece of plastic wrap, form into a disc and refrigerate for 30 minutes or up to 24 hours.
SPICED CRANBERRY & PEAR RELISH
A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
Provided by Lulu Grimes
Categories Buffet, Condiment
Time 40m
Yield Makes 4 x 250g jars
Number Of Ingredients 11
Steps:
- Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
- Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.
Nutrition Facts : Calories 86 calories, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
SPICED CRANBERRY-PEAR SUNDAES
Provided by Leah Koenig
Categories Cranberry Pear Cinnamon Orange Juice
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter over medium heat and then add pears, cranberries, sugar, cinnamon, orange zest, and juice. Cook, stirring occasionally, until the fruit has softened and the liquid has reduced slightly, 10 to 15 minutes. Transfer to a serving bowl to cool before serving, at least 15 minutes.
- To serve, scoop ice cream into bowls, top with cranberry-pear compote, and sprinkle with gingersnaps.
SPICED CRANBERRY-PEAR TART
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For pistachio sugar:
- Combine 1/2 cup pistachios and 1/3 cup sugar in processor and blend until pistachios are chopped. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
- For crust:
- Blend flour, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until mixture begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.
- Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press, forming double-thick sides and pressing up 1/4 inch above pan sides. Pierce all over with fork. Chill 30 minutes, then freeze 15 minutes.
- Position rack in center of oven and preheat to 400°F. Bake crust until golden, piercing with fork if crust bubbles, about 30 minutes. Cool on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature.
- For pear filling:
- Combine first 7 ingredients in large skillet; bring to boil, stirring until sugar dissolves. Add pears; bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender when pierced with knife, turning occasionally, 15 to 20 minutes depending on ripeness. Using slotted spoon, transfer pears to 13x9x2-inch glass baking dish in single layer. Add cranberries to liquid in skillet; simmer until berries begin to soften but remain intact, about 4 minutes. Using slotted spoon, transfer cranberries to plate in single layer. Cover; chill at least 3 hours. Boil poaching liquid in skillet until reduced to 1 1/4 cups, stirring often, about 10 minutes. DO AHEAD Pears, cranberries, and syrup can be made 1 day ahead. Cover separately; chill. Bring syrup to room temperature; whisk before using.
- Drain pears on paper towels 10 minutes. Brush bottom of crust with 2 tablespoons poaching syrup; sprinkle pistachio sugar over. Starting at outer edges of crust, arrange pears closely in starburst pattern with stem ends toward center. Arrange remaining pears in center. Brush pears lightly with some of syrup. Toss cranberries with 1 tablespoon syrup; scatter over pears. Sprinkle with 1 tablespoon chopped pistachios. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Serve tart with vanilla ice cream.
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
CRANBERRY PEARS
I HAD an abundant pear crop last summer, so I was on the lookout for pear recipes. I ended up devising one of my own by substituting pears for apples in a chunky applesauce recipe. I usually serve it at lunch instead of a rich dessert and also find it makes a refreshing side dish. -Leila Ryan, McDonough, Georgia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, combine water, sugar and cinnamon. Add pears; bring to a boil over medium heat. Stir in cranberries. Reduce heat; cover and simmer for 10 minutes or until tender, stirring occasionally. Serve warm or chilled.
Nutrition Facts :
CRANBERRY SPICED PEARS
Simmered fresh or canned pears with cranberries and spices. Simple, but delicious! This will taste like you slaved all day when it really takes very little time. :) Cook time includes cooling time.
Provided by Rottmom
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1) In a deep saucepan, combine cranberry juice, orange zest, cranberries, spices and bring to boil over medium heat.
- 2) Reduce heat to medium, cook mixture until reduced to about 2 cups (about 10 minutes).
- 3) Drain canned pears, reserving liquid for another use. Place pears in serving bowl and pour hot liquid over them. Let cool to room temperature, about 15-20 minutes. Pears will keep in fridge for up to 4 days.
Nutrition Facts : Calories 191.4, Fat 0.3, Sodium 9.4, Carbohydrate 49.4, Fiber 5.2, Sugar 37.2, Protein 0.8
CRANBERRY POACHED PEARS WITH CINNAMON-SPICED NEUFCHATEL CHEESE
Satisfy your sweet tooth with this fruit-filled and flavorful affair. Our recipe for Cranberry Poached Pairs with Cinnamon-Spiced Neufchatel Cheese is sure to become a new family favorite.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring first 3 ingredients and 1/4 cup sugar to boil in 2-qt. saucepan, stirring frequently until sugar is completely dissolved. Add pear halves; simmer over medium-low heat 20 min. or just until tender, stirring occasionally.
- Remove pears from liquid. Place on 4 dessert plates. Bring liquid to boil; cook over medium heat 30 min. or until liquid is reduced to 1/3 cup, stirring occasionally.
- Meanwhile, mix Neufchatel, cinnamon and remaining sugar until blended. Gently stir in COOL WHIP until blended.
- Spoon Neufchatel mixture into pear halves; drizzle with cranberry sauce.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
ROASTED PEARS WITH FRESH CRANBERRIES
Oven baked pears with slightly sweet/spiced pink syrup and whole cranberries. I found this recipe years ago in a news paper and clipped it out. Took me a while to make it, but once I did, I knew it was a keeper. I then washed the jeans I was wearing when cooking and melted the news paper. I did a search on the net, but could not find it there. So I had to quickly write down the recipe before I forgot it. So hear it is for me to always have. Hope you enjoy it as well.
Provided by Coppercloud
Categories Dessert
Time 47m
Yield 8 half pear, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat over to 400F, use a baking dish with 1" sides.
- 2. Lay peeled, split and cored half pears in baking dish cut side down.
- 3. Mix together 1 cup water, vinegar, salt, spice and sugar. Pour over pears and drop in pats of butter.
- 4. Bake for 15mins basting the pears once at 7 minutes time.
- 5. At 15 minutes cooking time, add 2 tablespoons water and cranberries to baking dish, bast pears again.
- 6. Bake for another 10 minutes, then bast pears. Check with fork to see if pears are tender.
- 7. If pears are tender then they are done, if not cook another 10-15 minutes.
- 8. You can add more water if needed. I also add more then 3/4 cup cranberries.
- 9. This is very good on it own or with vanilla ice cream.
Nutrition Facts : Calories 123.3, Fat 2.3, SaturatedFat 1.4, Cholesterol 5.7, Sodium 41.2, Carbohydrate 27.3, Fiber 4, Sugar 20, Protein 0.5
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
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