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.
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 RASPBERRY JAM
I give this sweet and tangy jam as a Christmas gift. In this part of the country, pears and raspberries are in plentiful supply, but frozen berries work just as well.
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
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.
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
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
QUICK SAUTE OF PEARS WITH RASPBERRY SAUCE
Steps:
- With a stainless steel knife, peel and core the pears. Cut them into eighths. Rub them with lemon so they do not discolor. Set them aside in a covered bowl in the refrigerator until you are ready to use them. Melt the butter in a large skillet. Saute the pears over high heat for 3 to 4 minutes or until they begin to brown. With a slotted spoon, transfer the pears to a serving platter. Deglaze the pan with liqueur and raspberry preserves and reduce until syrupy and thick. Spoon over the pears and garnish with almonds and frozen yogurt or whipped cream if you wish.
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
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
PEAR-RASPBERRY TART
Store-bought puff pastry is an effortless base for this pretty tart. The brightness of berries is wonderful with mellow pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Place puff pastry on a lightly floured parchment-lined baking sheet and gently stretch into a 9 1/2-inch square. With a paring knife, score pastry 3/4 inch from edges, creating a border. Freeze 10 minutes.
- Stir together raspberries, sugar, lemon juice, flour, and salt. Lightly mash some berries to release juices and let stand 5 minutes. Very gently stir in pears. Spread evenly within border of pastry. Brush border with egg white and sprinkle with sugar.
- Bake 15 minutes. Reduce temperature to 375 degrees and bake until juices are bubbling and crust is deep golden brown, about 30 minutes more (tent crust with foil if overbrowning). Dip a pastry brush in juices and glaze fruit. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).
Nutrition Facts : Calories 100 g, Fat 2 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
RASPBERRY-PEAR PIE
This looks so good, and different from the pies I normally come across. Time listed does not include cooling time.
Provided by iewe7726
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
- In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
- Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
- Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, you may want to cover crust edge with strips of foil to prevent from getting too brown.
- Cool completely, about 3 hours. Serve plain or with ice cream.
Nutrition Facts : Calories 560.3, Fat 25.4, SaturatedFat 8.7, Cholesterol 5.1, Sodium 473.4, Carbohydrate 80.7, Fiber 4.7, Sugar 39.2, Protein 4.1
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.
More about "raspberry pear butter recipes"
ROSY RASPBERRY-PEAR PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (30)Category DessertServings 8Total Time 4 hrs 5 mins
- Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
- In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
- Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
- Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 3 hours. If desired, serve with vanilla ice cream.
PEAR & RASPBERRY BREAD - GLUTEN FREE | SUGAR FREE
From youtotallygotthis.com
RASPBERRY PEAR PECAN QUICK BREAD | A BAKER'S HOUSE
From abakershouse.com
PEAR AND RASPBERRY CAKE - THE LITTLEST CRUMB
From thelittlestcrumb.com
PEAR AND RASPBERRY TART - TASTE AND TELL
From tasteandtellblog.com
RASPBERRY PEAR CRISP | ALL-BRAN*
From allbran.ca
RASPBERRY PEAR DUMP CAKE - DUTCH OVEN DADDY - CAST …
From dutchovendaddy.com
PEAR AND RASPBERRY BUTTERMILK TART – BROKEN OVEN BAKING
From brokenovenbaking.com
BAKED PEARS WITH RASPBERRY SAUCE RECIPE | PBS FOOD
From pbs.org
PEAR AND RASPBERRY BREAD - A CLASSIC TWIST
From aclassictwist.com
RASPBERRY-ALMOND-PEAR TART RECIPE - PILLSBURY.COM
From pillsbury.com
You'll also love