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 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.
CAMPARI-POACHED PEARS WITH RASPBERRY SAUCE
Categories Fruit Dessert Poach Valentine's Day Currant Raspberry Orange Pear Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
- Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
- Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
- Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
- Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.
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.
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.
POACHED PEARS WITH RASPBERRY SAUCE
This ia a beautiful, light, decadent and festive dessert. if you have not tried poached pears, you really need to! I made these one time a long time ago for freinds who came to dinner and they raved about this dessert! It is actually very easy, if you know me, that is a must but they are also very tasty, Low Cal and have a "wow"...
Provided by Tammy T
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. Peel the pears, being careful to keep stem intact. Cut just a straight, small slice of the bottom of each pear so they sit up straight on a plate.
- 2. Combine juice, sugar, cinnamon stick and cloves in a pot, bring to a boil. Gently place the pears in the boiling juice, bring to a boil again. keep submerged in liquid. Turn heat down and simmer 25-30 minutes.
- 3. Carefully remove pears from pot with a slotted spoon. Allow to cool completely. Refrigerate for 2 hrs or overnight.
- 4. For the sauce: Combine raspberries, reserved juice and sugar. Heat slightly to melt the sugar. Cool completely. Drizzle over pears, placing berries around the pears. Sauce can be made ahead of time.
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
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