Spiced Pomegranate Pear Cake Recipes

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SPICED POMEGRANATE-PEAR CAKE



Spiced Pomegranate-Pear Cake image

This special-occasion pomegranate cake is a delicious combination of tender cake, tart fruit and rich buttercream. It is also beautiful and stays moist for days. -Kelly Koutahi, Moore, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 22

1-1/2 cups pomegranate juice
3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 can (29 ounces) pear halves in juice, drained and cut into 1/8-inch slices
CAKE:
3/4 cup 2% milk
1 teaspoon white vinegar
10 tablespoons butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
BUTTERCREAM FROSTING:
1-1/2 cups butter, softened
2 teaspoons vanilla extract
2 to 3 drops red food coloring, optional
7-1/2 cups confectioners' sugar
4 to 5 tablespoons 2% milk
Pomegranate seeds

Steps:

  • In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 614 calories, Fat 26g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 321mg sodium, Carbohydrate 93g carbohydrate (75g sugars, Fiber 1g fiber), Protein 4g protein.

SPICED PEARS AND POMEGRANATE



Spiced Pears and Pomegranate image

An easy fruit dessert made with fall fruit that can be served with a cheese selection.

Provided by misslisa

Categories     Desserts

Time 10m

Yield 4

Number Of Ingredients 8

3 pears - peeled, cored and cut into wedges
1 pomegranate, skin and light-colored membrane removed
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 tablespoons finely chopped almonds
4 sprigs fresh mint leaves for garnish

Steps:

  • Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 38.9 g, Fat 1.9 g, Fiber 5.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 4.8 mg, Sugar 28.6 g

SPICED PEAR UPSIDE-DOWN CAKE



Spiced Pear Upside-Down Cake image

Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.

Provided by Claire Saffitz

Categories     Cake     Dessert     Bake     Kid-Friendly     Pear     Pomegranate     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 14

2 tablespoons unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
3 tablespoons fresh orange juice
1/4 cup pomegranate molasses, plus more for serving
1 3/4 cups sugar, divided
4 small ripe Bosc pears (about 1 1/2 pounds), peeled, halved lengthwise, cored
1 cup unsalted, roasted walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
4 large eggs
1 teaspoon finely grated orange zest
1 cup olive oil

Steps:

  • Preheat oven to 350°F. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, 1/4 cup pomegranate molasses, 1/4 cup sugar, and remaining 2 tablespoons butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.
  • Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up-don't let it freeze solid).
  • Pulse walnuts and remaining 1 1/2 cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt, and cardamom.
  • Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1 1/2 cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.
  • Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50-60 minutes. Transfer to a wire rack and let cool in pan, 15-20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.
  • Drizzle cake with more pomegranate molasses just before serving.
  • Do Ahead
  • Cake can be baked 1 day ahead. Store tightly covered at room temperature.

SPICED PEAR AND POMEGRANATE CRESCENT PIZZA



Spiced Pear and Pomegranate Crescent Pizza image

Playing with sweet and savory flavors is a fun way to incorporate seasonal items into your meal routine. Serve up something new with this spiced pear and pomegranate pizza. This delicious and easy pear pizza starts with a baked crescent crust topped with a delicately spiced and sweetened cream cheese base. Arrange thinly sliced pears on top, and decorate with pomegranate arils and a sprinkling of cinnamon. This pear pizza resembles a tart in many ways, making it perfect for breakfast, brunch or dessert!

Provided by Pillsbury Kitchens

Categories     Breakfast

Time 50m

Yield 16

Number Of Ingredients 9

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 medium pears, cored and thinly sliced (about 2 cups)
Additional cinnamon, for sprinkling, if desired
2 tablespoons pomegranate arils

Steps:

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
  • Unroll crescent dough onto cookie sheet into 13x9-inch rectangle. If using crescent rolls, press seams to seal. Bake 8 to 12 minutes or until light golden brown. Cool completely, about 20 minutes.
  • In medium bowl, beat cream cheese, powdered sugar, vanilla, 3/4 teaspoon cinnamon and the ginger with electric mixer on medium speed until mixed well and smooth. Spread onto cooled crescent crust to within 1/2 inch of edges. Arrange pears on top of cream cheese mixture, as desired.
  • Sprinkle with additional cinnamon. Top with pomegranate arils. With sharp knife, cut into 4 rows by 4 rows, wiping knife with damp paper towel between cuts. Store loosely covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Piece, Sodium 150 mg, Sugar 8 g, TransFat 0 g

BAKED PEARS IN SPICED POMEGRANATE SYRUP



Baked Pears in Spiced Pomegranate Syrup image

These baked pears are a wonderful light autumn or winter dessert, perfect for the holidays!

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h

Yield 8

Number Of Ingredients 7

1½ cups unsweetened pomegranate juice (such as POM Wonderful)
¾ cup sugar
3 tablespoons freshly squeezed lemon juice, from one large lemon
2 cinnamon sticks, plus more for serving
6 whole cloves
4 firm baking pears, such as D'Angou or Bosc, peeled and cored (see note)
½ cup pomegranate arils, from one pomegranate or ready-to-eat, for garnish

Steps:

  • Pre-heat oven to 350°F.
  • In a small non-reactive sauce pan (such as stainless steel, glass, enameled or nonstick), combine the pomegranate juice and sugar. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Boil for 1 minute. Remove from heat, then add the lemon juice, cinnamon sticks and cloves.
  • Arrange the pears cut side down in a 9 x 13-inch baking dish. Pour the pomegranate syrup over the pears, and place the dish in the oven. Bake for about 45 minutes, basting occasionally, until the pears are tender and easily pierced with a sharp knife. If serving hot, proceed to the next step; otherwise, cover and chill until ready to serve.
  • Place the pears in shallow bowls and spoon the syrup over top. Sprinkle the pomegranate arils around the pears and garnish with cinnamon sticks, if desired. Serve with fork and knife for cutting the pear, and a spoon for the syrup. (The dish may be served hot, cold or room temperature.)
  • Note: Be sure to use firm, not ripe, pears. It's best to peel them with a vegetable peeler and core them with a mellon baller.

Nutrition Facts : ServingSize 1 pear half, Calories 161, Fat 0g, Carbohydrate 42g, Protein 1g, SaturatedFat og, Sugar 35g, Fiber 4g, Sodium 22mg, Cholesterol 6mg

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