Pear And Butterscotch Crumble Recipes
BUTTERSCOTCH PEARS
This grand finale simmers during dinner and impresses as soon as you bring it to the table. Serve as is, or with vanilla ice cream and a slice of pound cake. Leftover pear nectar is heavenly when added to sparkling wine or simply poured over ice. -Theresa Kreyche, Tustin, California
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 109mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 4g fiber), Protein 1g protein.
PEAR CRUMBLE
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
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.
PEAR AND BUTTERSCOTCH CRUMBLE
This, to me, is the perfect fall crumble recipe. As a bonus for making it, you learn how to make your own homemade butterscotch sauce and also should have enough left over to use as a topping for ice cream or rice pudding. Yum!
Provided by Sackville
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Start by making the dulce de leche.
- Take a small saucepan and heat together the sugar, butter and cream with a dash of vanilla.
- Stir gently until the sugar dissolves and then boil for three minutes.
- Take off the heat and set aside.
- Now, preheat the oven to 350 F or 180 degrees C.
- Place the pears in an ovenproof dish with the lemon juice, tossing gently to coat.
- Top the pears with the almonds, then spoon over as much dulce de leche, or home-made butterscotch sauce, as you need to cover all the pears and almonds.
- To make the crumble topping, combine the polenta, flour and sugar in a bowl, then rub in 75g of the butter and salt.
- Tip this over the pears and press down lightly.
- Dot the surface with the remaining butter and bake for 35-40 minutes or until golden brown.
- Allow the crumble to stand for about 10 minutes, then serve with ice cream.
Nutrition Facts : Calories 657.4, Fat 35.4, SaturatedFat 18.4, Cholesterol 84.8, Sodium 177.7, Carbohydrate 84.5, Fiber 9.2, Sugar 42.1, Protein 7.7
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