VANILLA-SCENTED PEAR AND BOURBON SPRITZ
Steps:
- Combine the pear juice, bourbon and vanilla in a cocktail shaker with ice and shake. Strain into 4 highball glasses with ice. Top each cocktail with some sparkling lemonade and garnish with a lemon wheel.
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
GRILLED PEARS WITH RASPBERRY SAUCE
Enjoy a "pear-fectly" delicious fruit dessert cooked on the grill!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Heat coals or gas grill for direct heat. Peel pears; cut lengthwise in half and remove cores. Brush lightly with oil. Cover and grill pears, cut sides up, 4 to 6 inches from medium heat about 10 minutes, turning after 5 minutes, until tender.
- While pears are grilling, place raspberries with syrup and lemon juice in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, or process about 30 seconds, until smooth. Strain to remove seeds if desired.
- Serve hot pears with raspberry sauce. Drizzle with fudge sauce.
Nutrition Facts : Calories 105, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
POACHED PEARS IN RASPBERRY SAUCE
This fruity recipe is just right for anyone who loves elegant desserts, but not the extra pounds associated with so many of them. -Clara Coulston, Washington Court House, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Core pears from the bottom, leaving stems intact. Peel pears. If necessary, cut 1/4 in. from bottom so pears will sit flat. Place in a Dutch oven. Add the pear juice, cinnamon stick, ginger, cloves and nutmeg. Cover and bring to a boil. Reduce heat; simmer for 25-30 minutes or until pears are tender. , Remove the pears and place in serving dishes. Discard cinnamon stick and cloves from poaching liquid. In a small bowl, combine cornstarch and cranberry juice until smooth; stir into liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add raspberries and syrup. Remove from the heat; cool slightly. , In a blender or food processor, puree raspberry sauce in batches until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled.
Nutrition Facts : Calories 164 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 6g fiber), Protein 1g 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 RELISH
This is a great topping for hot dogs, or even tortilla chips. A great way to use extra pears.
Provided by Travis Deck
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 3h10m
Yield 192
Number Of Ingredients 9
Steps:
- Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
- Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
- Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
- Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 51.7 mg, Sugar 3.6 g
POACHED PEARS WITH RASPBERRY SAUCE
This elegant dessert for two has a wonderful vanilla flavoring that is very satisfying. With an extremely simple raspberry sauce adding a dash of bright color, it is very impressive. -Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.
Nutrition Facts : Calories 224 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 5g fiber), Protein 1g protein.
MILLE-FEUILLE WITH VANILLA PASTRY CREAM AND BOURBON SAUCE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pastry cream: In a medium saucepan, combine the milk, granulated sugar, salt and vanilla seeds and pod. Bring to a simmer over medium-low heat, then remove from the heat.
- In a medium bowl, whisk together the cornstarch and egg yolks. Temper the eggs by adding about 1/4 cup of the warm milk mixture and whisking to combine. Add the egg mixture to the pan and whisk to thoroughly combine.
- Heat the pan over medium-low heat until it begins to thicken. Cook, stirring constantly with a spatula, until the mixture is the consistency of pancake batter, about 5 minutes. Remove from the heat and discard the vanilla bean pod. Whisk in the butter until combined. Strain through a fine-mesh sieve. Transfer to a shallow dish and press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool completely, at least 1 hour and up to overnight.
- For the bourbon sauce: In a small saucepan, add the bourbon, granulated sugar and vanilla beans and pod. Bring to a boil, then reduce the heat to maintain a simmer. Reduce the liquid by about half until thickened to a syrupy consistency, about 15 minutes. Remove and discard the vanilla bean pod; cool the syrup to room temperature.
- For the mille-feuille: Roll out the puff pastry on a floured surface so that it is a roughly 11-by-16-inch rectangle. Using a sharp knife or pizza cutter, trim off any uneven edges so that it is a perfect 10-by-15-inch rectangle. Slice the pastry into 12 approximately 2 1/2-by-5-inch rectangles. Place them on a lined baking sheet. Place in the refrigerator for 30 minutes to chill.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Brush the tops of the puff pastry rectangles with the butter and sprinkle with the granulated sugar. Cover with a sheet of parchment paper and another baking sheet on top so the puff pastry is sandwiched in between. Bake until golden, about 20 minutes. Remove the top baking sheet and parchment and let cool to room temperature.
- To assemble: Spoon a small dollop of the pastry cream onto each plate to act as a "glue" for the first layer of puff pastry. Place one layer of puff pastry onto the cream dollop, then top with a layer of cream. Nestle about 6 raspberries in the pastry cream in rows and top them with a dollop more of pastry cream. Repeat the layers once more and top with a final layer of pastry. Dust the pastry and plate liberally with confectioners' sugar and drizzle the plate around the pastry with the bourbon sauce.
VANILLA-SCENTED PEAR STRUDEL WITH HAZELNUTS AND CHOCOLATE SAUCE
Categories Sauce Chocolate Fruit Nut Dessert Bake Sauté Pear Vanilla Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make vanilla sugar:
- Combine sugar and vanilla in processor. Blend until beans are very finely chopped, about 1 minute. Sift vanilla sugar into bowl; discard contents of sieve. Transfer vanilla sugar into jar; cover. (Can be made 1 week ahead. Store at room temperature.)
- Make sauce:
- Combine cream, 1/4 cup water and 3 tablespoons vanilla sugar in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in brandy. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)
- Make filling:
- Mix 1/4 cup vanilla sugar and cornstarch in bowl. Melt butter in large nonstick skillet over medium heat. Add pears; sauté until tender and golden, about 20 minutes. Sprinkle cornstarch mixture over pears; stir to blend.
- Simmer until juices are very thick, stirring often, about 6 minutes (longer if pears are very juicy). Remove from heat. Mix in lemon juice. Cool.
- Make strudel and phyllo triangles:
- Finely grind nuts, cookies and 2 tablespoons vanilla sugar in processor. Transfer nut mixture to small bowl.
- Butter 1 baking sheet. Place kitchen towel on work surface. Place 1 phyllo sheet on towel (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush phyllo with butter. Top with second phyllo sheet; brush with butter.
- Sprinkle with 3 tablespoons nut mixture. Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons nut mixture. Top with another phyllo sheet (for a total of 10 sheets); brush with butter.
- Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon filling in 3-inch-wide by 12-inch-long log parallel to 1 long side.
- Fold short sides over filling; butter folded edges.
- Using towel as aid and starting at 1 long side, roll up strudel, enclosing filling.
- Using large spatula, transfer strudel to prepared baking sheet. Brush strudel all over with butter. (Can be made 4 hours ahead. Cover; chill.)
- Meanwhile, prepare triangles. Preheat oven to 375°F. Butter 1 baking sheet. Cut remaining 2 phyllo sheets in half crosswise, making 4 pieces, each about 12 by 8 inches. Place 1 phyllo piece on work surface. Brush phyllo with butter; sprinkle with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Repeat layering with 2 more phyllo pieces, buttering and sprinkling each with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Top with remaining phyllo piece; brush with butter. Using large knife, trim stack to 12 by 8 inches. Cut stack into six 4-inch squares. Cut squares diagonally in half.
- Transfer triangles to prepared baking sheet. Brush parchment with butter; place buttered side down on triangles. Press 1 baking sheet atop parchment, anchoring triangles.
- Bake triangles until golden, about 10 minutes. Lift off top baking sheet. Carefully remove parchment. Transfer triangles to rack; cool. (Can be made 4 hours ahead. Store airtight at room temperature.)
- Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
- Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
- Cut strudel crosswise into 6 to 8 sections. Spoon warm chocolate sauce onto each plate. Place strudel atop sauce. Place scoop of ice cream alongside. Stand triangle between strudel and ice cream. Garnish with mint, if desired, and serve.
CRANBERRY AND RASPBERRY RELISH
A Co-Worker brought this to a pot luck years ago, she gave me the recipe and it has become a requested family favorite ever since. A tasty twist on an old standard. This can be made a day ahead, but at least 3 1/2 hours ahead for proper chilling. Hence, cook time is chill time.
Provided by Debloves2cook
Categories Sauces
Time 3h30m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Drain syrup from raspberries into a 1 Cup measuring cup.
- Add enough water to equal 1 cup of liquid.
- Set raspberries aside.
- In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
- Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
- Stir raspberries into mixture.
- Spoon relish into bowl.
- Cover and refrigerate until chilled, about 3 hours.
VANILLA-SCENTED PEAR AND RASPBERRY RELISH
This relish is a remarkable union of chunky pears, whole raspberries and fragrant vanilla. The vanilla adds a deep layer of flavor, while it bridges and connects the pears and raspberries. The raspberries are added after the pears have cooked and cooled a bit so they maintain their shape, yet the warmth of the relish is just enough to extract some of their juice to give the dish a lovely rose hue. The raspberry vinegar adds a welcome note of tartness. Bosc pears are best because they hold their shape when cooked. If not available, try Forelle or Anjou, but make sure they are under-ripe. Serve with all types of pork dishes, chicken, duck, hamburgers or turkey burgers. Try it with a rich fish such as salmon or bluefish. It makes a refreshing side dish with meat or poultry sandwiches and it's delicious on yogurt. The relish keeps well for up to two weeks in the refrigerator. Found on www.dididavisfoods.com
Provided by Annacia
Categories Raspberries
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Place the pears, sugar, vinegar, water, and salt in a heavy, 2-quart, non-reactive saucepan.
- Bring to a boil, lower the heat, and simmer until the relish thickens, stirring occasionally, about 20 minutes depending on the amount of juice and the ripeness of the pears.
- Transfer the relish to a medium bowl and cool to lukewarm.
- Add the raspberries and vanilla and stir to mix well.
- Allow the relish to cool to room temperature, gently stirring occasionally. Cover and refrigerate until chilled.
- Serve cold.
Nutrition Facts : Calories 89.1, Fat 0.4, Sodium 168, Carbohydrate 21.4, Fiber 6, Sugar 12.2, Protein 0.9
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
More about "vanilla scented pear and raspberry relish recipes"
QUICK POACHED PEARS WITH RUBY-RED RASPBERRY SAUCE
From goodhousekeeping.com
VANILLA-SCENTED PEAR AND RASPBERRY RELISH
From vanillaqueen.com
Estimated Reading Time 3 mins
RECIPE: PEARS POACHED IN RED WINE WITH RASPBERRY SAUCE - STYLE AT …
From styleathome.com
VANILLA-SCENTED PEAR AND RASPBERRY RELISH RECIPE
From pinterest.com
RASPBERRY AND PEAR RECIPES (121) - SUPERCOOK
From supercook.com
POACHED PEARS WITH CREME ANGLAISE AND RASPBERRY SAUCE - BIGOVEN
From bigoven.com
VANILLA SCENTED PEARS « FOUR CLAN KITCHEN
From fourclankitchen.wordpress.com
PEAR SALAD WITH RASPBERRY VINAIGRETTE | YELLOWBLISSROAD.COM
From yellowblissroad.com
PEARS WITH RASPBERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
VANILLA SCENTED PEARS RECIPE
From crecipe.com
RECIPES/VANILLA-SCENTED-PEAR-STRUDEL-WITH-HAZELNUTS-AND …
From github.com
PEAR AND RASPBERRY FRANGIPANE TART RECIPE - BBC FOOD
From bbc.co.uk
POACHED PEARS WITH RASPBERRY SAUCE — NUTRISTAHL
From nutristahl.com
DIETER'S POACHED PEARS WITH RASPBERRY SAUCE | BETTER HOMES
From bhg.com
VANILLA-SCENTED PEAR STRUDEL WITH HAZELNUTS AND CHOCOLATE SAUCE
From nj.com
NEW RECIPE: VANILLA ROASTED PEARS WITH CRANBERRIES - YUMMLY
From yummly.com
LUSCIOUS PEARS IN RASPBERRY SAUCE BEST RECIPES
From findrecipes.info
POACHED PEACHES WITH RASPBERRY SAUCE AND VANILLA ICE CREAM …
From pardonyourfrench.com
VANILLA SCENTED PEARS RECIPE | MYRECIPES
From myrecipes.com
PEAR RASPBERRY SAUCE - COOKEATSHARE
From cookeatshare.com
POACHED PEARS WITH RASPBERRY SAUCE A LA MARKETMAN - MARKET …
From marketmanila.com
PEARS WITH RASPBERRY SAUCE - FOODIE HOME CHEF
From foodiehomechef.com
VANILLA SCENTED PEARS – RECIPES NETWORK
From recipenet.org
VANILLA POACHED PEARS - FOOD WITH FEELING
From foodwithfeeling.com
POACHED PEARS IN RASPBERRY SAUCE - MIDWEST LIVING
From midwestliving.com
POACHED PEARS WITH CHOCOLATE RASPBERRY SAUCE - GILDED FORK
From gildedfork.com
VANILLA SCENTED PEAR AND RASPBERRY RELISH BEST RECIPES
From findrecipes.info
VANILLA-SCENTED TEA RECIPE
From crecipe.com
BAKED PEARS WITH RASPBERRY SAUCE RECIPE | PBS FOOD
From pbs.org
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #condiments-etc #side-dishes #fruit #vegan #vegetarian #dietary #gifts #berries #raspberries #pears #presentation #served-cold
You'll also love