Cranberry Poached Pears With Whipped Cream And Shortbread Crumbles Recipe By Tasty

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PEARS AND CRANBERRIES POACHED IN WINE



Pears and Cranberries Poached in Wine image

An elegant dessert doesn't have to take tons of work. Tart and refreshing, this simple-to-make treat is a tasty dinner finale. -Eva Amuso, Cheshire, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 8

6 medium pears, halved and cored
2 cups fresh or frozen cranberries, thawed
1-1/2 cups white wine or white grape juice
1/2 cup sugar
1/2 cup cranberry juice
2 tablespoons butter
2 teaspoons grated lemon zest
Creme fraiche or whipped cream

Steps:

  • Preheat oven to 375°. Place pears in a greased 13x9-in. baking dish, cut side up. Top with cranberries., In a small saucepan, combine wine, sugar, cranberry juice, butter and lemon zest; bring to a boil. Cook and stir until sugar is dissolved; spoon over pears., Bake, covered, 30-35 minutes or until pears are tender, basting occasionally. Serve with creme fraiche.

Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 15mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 0 protein.

CRANBERRY-POACHED PEARS WITH WHIPPED CREAM AND SHORTBREAD CRUMBLES RECIPE BY TASTY



Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles Recipe by Tasty image

Here's what you need: apple juice, cranberry sauce, kosher salt, cinnamon stick, pears, heavy cream, granulated sugar, vanilla extract, shortbread cookies

Provided by Jordan Kenna

Categories     Desserts

Yield 6 servings

Number Of Ingredients 9

4 cups apple juice
15 oz cranberry sauce, 1 can
½ teaspoon kosher salt
1 cinnamon stick
3 pears, ripe but firm, peeled, halved, and cored
1 cup heavy cream, chilled
2 tablespoons granulated sugar
¼ teaspoon vanilla extract
12 shortbread cookies, store-bought

Steps:

  • In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
  • Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
  • Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
  • Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
  • In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
  • Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 78 grams, Fat 25 grams, Fiber 3 grams, Protein 3 grams, Sugar 58 grams

PEAR CRANBERRY CRUMBLE



Pear Cranberry Crumble image

Our Test Kitchen cooks got creative with this crumble. Pears provide a tasty change of pace from apples and other fruits that are more commonly used in pies and desserts. Cranberries add color, and spiced-up oats top off this old-fashioned dessert with a yummy crunch.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup unsweetened apple juice
1/3 cup dried cranberries
1/2 teaspoon vanilla extract
4 firm ripe pears, peeled, cored and cut into 12 slices
3 tablespoons sugar
1/3 cup quick-cooking oats
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons whole wheat flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cold butter

Steps:

  • In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11x7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears., In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 49g carbohydrate, Fiber 4g fiber), Protein 2g protein.

CRANBERRY-POACHED PEARS



Cranberry-Poached Pears image

Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese or a dollop of creme fraiche or yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

8 small pears, such as Seckel or Forelle, peeled, stems intact
2 tablespoons superfine sugar
1 cinnamon stick
1 large strip (4 to 5 inches) orange peel
1 large strip (4 to 5 inches) lemon peel
5 tablespoons honey
1 teaspoon fresh lemon juice
1 vanilla bean, split lengthwise
2 3/4 cups (10 ounces) fresh cranberries
1 tea bag, such as green tea or fruit tea
1/4 cup dried cranberries (optional)
Greek yogurt, creme fraiche, or soft goat cheese, for serving

Steps:

  • Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
  • Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
  • Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
  • Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

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