Best Pear And Cranberry Cobbler With Citrus Infused Custard Sauce Recipes

PEAR CRANBERRY SAUCE

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.

PEAR COBBLER WITH CRANBERRY STREUSEL

Steps:

• Preheat the oven to 350 degrees F.
• Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.
• In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.

PEAR-CRANBERRY COBBLERS

Steps:

• Heat oven to 375°. Place four 8-ounce ramekins on a rimmed baking sheet and coat each with cooking spray. Place oats in a bowl and stir in 3 tablespoons boiling water; cover and steep about 10 minutes. Divide pears and cranberries among ramekins. Mix next 5 ingredients in a bowl. Stir egg and sugar into oats; add flour mixture and yogurt. Stir but don't overmix. Spoon batter over fruit and spray tops with cooking spray. Bake until topping browns and puffs, about 45 minutes. Serve warm.

CRANBERRY PEAR COBBLER

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.

CRANBERRY-PEAR CRISP

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.

PEAR CUSTARD COBBLER

Steps:

• Heat oven to 350°F
• Combine brown sugar, 3 eggs, cornstarch and 1/4 teaspoon salt in small bowl; mix well.
• Gently stir in pears.
• Spoon into greased 8-inch square 2 quart baking dish.
• Set aside.
• Combine flour, sugar, baking powder and 1/2 teaspoon salt in medium bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Stir in milk, 1 egg and walnuts.
• Drop dough evenly over pear mixture into 9 mounds.
• Bake for 40 to 45 minutes or until filling is set and biscuits are golden brown.
• Serve warm.