Pears With Raspberries And Meringue Recipes

RASPBERRY PEAR TART

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.

PEAR AND RASPBERRY CRISP

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.

PEARS WITH RASPBERRIES AND MERINGUE

Steps:

• Peel the pears using a swivel-bladed paring knife. Cut away the stems.
• Combine enough water to cover the pears when added and 4 tablespoons lemon juice and add the pears as they are peeled.
• Cut the pears lengthwise in half. Scoop out the cores, and a little of the meat, of each half to form a nice-sized cavity.
• Combine the 3 cups water with 1 1/2 cups of the sugar and the vanilla bean or extract. Bring to the boil and add the pear halves and the remaining 1 tablespoon lemon juice. When the mixture returns to the boil reduce the heat and cook about 20 minutes or until pears are tender when pierced with a fork. Remove the pears and reserve 1 cup of the cooking liquid. Let the pears cool.
• Put half of the berries in the container of a food processor or electric blender and blend while gradually adding the reserved 1 cup of pear-cooking liquid and the orange juice. This mixture may be used as is, but it is best to put it through a fine sieve of the sort known in French kitchens as a chinois, pressing to extract as much liquid as possible. There should be about 1 1/3 cups.
• Fill the cavity of each pear with about 3 of the remaining berries. Quickly invert the pears on an ovenproof serving dish.
• Preheat the broiler.
• Beat the egg whites until stiff and gradually beat in the remaining 1/4 cup sugar. Continue beating until stiff. Spoon the resulting meringue into a pastry bag outfitted with a star-shaped tube (No. 3B). Squeeze out the meringue in star patterns over the pears. Pour the sauce around the pears. Place the dish under the broiler about 4 inches from the source of heat. Broil briefly until the tips of the stars are browned. Garnish around the sauce with a circle of the remaining raspberries.

RICE SOUFFLE WITH PEARS AND RASPBERRIES

Steps:

• To make the Poached Pears: In a small saucepan, combine pears, water, sugar, and cinnamon stick. Bring to a boil and lower to a simmer. Poach the pears for 12 to 15 minutes. Allow to cool. Slice each half into 4 slices. Reserve.
• To make the Raspberry Compote: In another small saucepan, combine raspberries, sugar, liqueur, and water to a boil. Cook for 1 minute. Turn off heat and reserve.
• Preheat oven to 350 degrees F.
• Melt 1 tablespoon of butter and brush onto a 10-inch saute pan or ovenproof mold. Sprinkle with bread crumbs. Set aside.
• To make the Rice Souffle: In a small saucepan, combine rice, milk, vanilla bean, and 2 tablespoons of butter. Over low heat, cook for 10 minutes or until all the liquid has been absorbed. Transfer to a mixing bowl and cool to room temperature. In a mixing bowl, combine egg yolks and powdered sugar. Beat until light and ribbon-y. In another mixing bowl, beat the egg whites until soft peaks. Slowly add the sugar and continue to beat until firm. Fold egg yolk mixture into cooked rice. And then fold in the egg white mixture. Pour half of the rice mixture into prepared pan. Add pears and cover with the remaining rice mixture. Bake for 25 to 30 minutes.
• Meanwhile, prepare the meringue. Beat the egg whites to soft peaks. Slowly add the sugar and continue to beat until stiff peaks. Transfer to a pastry bag fitted with a no. 9 plain tip. Cover the baked rice with the meringue. Sprinkle with shredded coconut and broil until golden.
• To serve: spoon Raspberry Compote onto serving plates and place rice souffle on top.

PEAR-RASPBERRY PIE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
• To prepare the filling, in a large bowl, mix together the pears, the raspberries, 3/4 cup sugar, the lemon juice, and the lemon zest and let the ingredients sit for 5 minutes to bring out the juices. In a small bowl, whisk together the remaining 1/4 cup sugar and the cornstarch. Sprinkle the sugar mixture over the fruit and toss until the fruit is thoroughly coated. Place the fruit mixture in the pie shell, distributing it evenly. Dot the filling with the butter.
• To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for approximately 35 minutes, or until the pears are tender. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Pear-Raspberry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.