Best Cranberry Pear Cookie Cups Recipes

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CRANBERRY PEAR COBBLER



Cranberry Pear Cobbler image

Make and share this Cranberry Pear Cobbler recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

4 pears, peeled, cored and sliced
2 cups cranberries (picked over)
2 tablespoons dry tapioca
1/2 teaspoon salt (optional)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup flour
3/4 teaspoon baking powder
1 egg, lightly beaten
1/3 cup unsalted butter, melted

Steps:

  • Preheat oven to 350°F Combine pears, cranberries and tapioca in a deep 9 inche baking dish. Let sit 5 minutes.
  • Combine salt, cinnamon, nutmeg and sugar in a bowl and sprinkle evenly over pears and cranberries.
  • Combine flour and baking powder in a bowl. Cut egg into flour mixture. Sprinkle evenly over fruit mixture and drizzle with butter.
  • Bake 40-45 minutes or until topping is golden.

PEAR CRANBERRY SAUCE



Pear Cranberry Sauce image

We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.

Provided by Taste of Home

Time 30m

Yield about 2 cups.

Number Of Ingredients 6

2-1/2 cups cubed peeled ripe pears (about 3 medium)
1 cup water
1/2 teaspoon ground ginger
1 cinnamon stick (3 inches), broken in half
1 package (12 ounces) fresh or frozen cranberries
1 to 1-1/4 cups sugar

Steps:

  • In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 0 protein.

CRANBERRY-PEAR CRISP



Cranberry-Pear Crisp image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound cranberries (thawed if frozen)
1 cup dried cranberries
1 1/2 cups sugar
2 teaspoons vanilla extract
3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 cup plus 2 tablespoons all-purpose flour
1 cup pecans, chopped
1/4 cup old-fashioned rolled oats
1/4 teaspoon salt
1 stick unsalted butter, melted

Steps:

  • Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
  • Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
  • Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

CRANBERRY-PEAR CRUMBLE BARS



Cranberry-Pear Crumble Bars image

Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 1h

Yield One 9x9-inch pan

Number Of Ingredients 14

1 pound/454 grams pears (2 large), ripe but firm
2 cups/200 grams fresh cranberries
1/2 cup/101 grams granulated sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon finely grated fresh ginger
2 cups/256 grams all-purpose flour
1 cup/220 grams light brown sugar, packed
1 cup/112 grams almond flour
1 cup/99 grams rolled oats
1 teaspoon kosher salt
1 cup/227 grams unsalted butter, melted and cooled
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
  • Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
  • Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
  • Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
  • Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

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