Crimson Pears Recipes
CRIMSON PEARS
Five basic ingredients (you probably have them all on hand right now!) come together to create this simple, elegant dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 13h45m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Mix sugar, water and lemon juice in ungreased 2-quart casserole until sugar is dissolved.
- Peel pears (do not core or remove stems). Cut slice from bottom of each pear so it will stand upright when served. Arrange pears in casserole, turning pears to coat with sugar mixture.
- Cover and bake 45 to 60 minutes or until pears are tender when pierced with fork. Carefully remove pears; pour sugar mixture from casserole and discard. Replace pears in casserole. Mash and drain raspberries in sieve over pears. Turn pears to coat with raspberry syrup. Cool 30 minutes.
- Cover and refrigerate about 12 hours, turning pears occasionally to coat evenly wth raspberry syrup. To serve, place pears upright in dessert dishes. Pour raspberry syrup over each pear.
Nutrition Facts : Calories 175, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 6 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
CRIMSON PRICKLY PEAR SAUCE
Steps:
- Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch deep incision down the side of each one. Carefully (remember there are little stickers) peel off the rind, starting from your incision: The rind is thick, and, if the fruit is ripe, will peel easily away from the central core. Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl. There should be about 3 cups.
- In a medium-size (2- to 3-quart) saucepan, combine 2 cups of the puree with 1/3 cup sugar, and simmer rapidly over medium to medium-high heat, stirring frequently, until reduce to 1 cup. Cool.
- Combine the cooked mixture with the remaining1 cup of uncooked puree in a small bowl. Taste and season with lime juice, orange liqueur and additional sugar if needed.
- Advance Preparation:
- Covered and refrigerated, the sauce will keep about a week. The finished sauce (as well as the prickly-pear pulp) also can be frozen.
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