Raspberry Pear Delight Recipes

PEAR RASPBERRY CRISP

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.

COOL AND CREAMY RASPBERRY DELIGHT

Steps:

• Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.

BAKED PEARS WITH RASPBERRY SAUCE

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.

PEAR RASPBERRY JAM

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.

PEAR-RASPBERRY TART

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).

RASPBERRY-PEAR PIE

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.

RASPBERRY DELIGHTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans. , Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam. , Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.

RASPBERRY PEAR CRISP

Steps:

• Place pears in an 8-inch square baking dish coated with non-stick cooking spray.
• Sprinkle pears with raspberries and sugar.
• In a bowl, combine the remaining ingredients.
• Sprinkle over berries.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly.
• Serve warm.
• Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream.
• Diabetic Exchange is 2 fruits.

SPRING DELIGHT OATMEAL (RASPBERRY PEAR)

Steps:

• Drain the pears, reserving the juice separately.
• Bring 3/4 cup water (less for thicker oatmeal, more for thinner), pear juice, and salt to a boil.
• Meanwhile, microwave the pears uncovered for about 10-20 seconds, or until they've begun to soften.
• Add the raspberries to the pears and sprinkle the sugar over them. Stir together.
• Add oats to the boiling mixture. Stir occasionally for 2 minutes over medium heat.
• Put the fruit mixture in the oats and stir occasionally for another 2 minutes.
• Put about 2 tablespoons of raspberry yogurt into the mix and stir well. Cook for about 1 more minute.
• Take off the heat. Oats should be golden brown and the fruit, particularly the raspberries, should have begun to break down. Overall mixture should have a pleasant creamy-pink color.
• Serve warm immediately, or let it rest a moment to set up a little.

RASPBERRY ICE CREAM DELIGHT

Steps:

• In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.