Best Sweet Potato Pear And Fig Crisp Recipes

FIG AND PEAR CRUMBLE

Fig and Pear Crumble image

Make and share this Fig and Pear Crumble recipe from Food.com.

Provided by breezermom

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

7 1/2 ounces dried figs
5 fresh pears, peeled and cut into 8 wedges
1/3 cup sugar
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup unsalted butter
whipped cream or ice cream

Steps:

Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 527.8, Fat 14.8, SaturatedFat 9, Cholesterol 37.3, Sodium 109.2, Carbohydrate 101.2, Fiber 9.3, Sugar 68.8, Protein 4.1

SWEET POTATO AND PEAR CASSEROLE

Sweet Potato and Pear Casserole image

The original recipe called for 1/4 cup of butter, 3 T brown sugar, and 2 T honey. I thought that would be way too sweet and cut it down. I also used pears in their own juice instead of heavy syrup.

Provided by wife2abadge

Categories Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 medium sweet potatoes, peeled, cooked, and mashed
3 tablespoons butter, melted
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon honey
1 teaspoon grated orange peel
1 (16 ounce) can pear halves, juice reserved

Steps:

In a greased 1 1/2 quart baking dish, combine the potatoes, 2 T butter, brown sugar, salt, and cinnamon.
In a small saucepan, blend the honey, 1 T butter, orange peel, and 3 T of reserved pear juice; bring to a boil.
Arrange the pear halves over the potato mixture, then pour the honey mixture over the top.
Bake at 350 degrees 30-35 minutes.

SWEET POTATO & PEAR SOUP

Sweet Potato & Pear Soup image

This is a delicious soup with a truly different taste and texture from any other soups I have eaten or made. It is nutritious and healthy for day-to-day eating and is also ideal for dinner parties. Be ready to be asked for the recipe! It reheats well, including in the microwave, and makes a great lunch to take to work. It also freezes well, so it's worth making a large quantity when you make it, so that you have some to freeze. Like most soup recipes it is easy to modify to suit your personal preferences. I first came across the basic recipe in two different Murdoch Books publications: Entertaining: Quick Short Recipes and Bowl Food: the new comfort food for people on the move. The first time I made it, the fresh pears at the greengrocers were not yet ripe and I was impatient to try the recipe! So I used canned pears (minus the pear juice, some of which I drank while making the soup). Because the soup was so delicious using the canned pears, I have continued to use them each time I have made this soup. As a garlic lover, I have so far refrained from adding garlic but with winter approaching - for those of us who are down under - I intend to add some next time I make this soup.

Provided by bluemoon downunder

Categories Yam/Sweet Potato

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons butter
2 yellow onions, finely chopped
2 lbs sweet potatoes, peeled and diced
4 pears, peeled,cored and diced or 2 (15 ounce) cans pears, without juice
6 -8 cups chicken broth or 6 -8 cups vegetable broth
1 -2 cup white wine (optional)
1 -2 cup Greek yogurt, to taste
chopped of fresh mint or parsley, to garnish

Steps:

Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
Cool the soup for about 30 minutes.
If using canned pears, drain these well, reserve the juice and add the pears now.
They will help to cool down the soup.
There is no need to chop the pears as the soup is about to be processed.
In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
Return the soup to the pot.
If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
If serving later: refrigerate after processing.
If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
If freezing: freeze after processing.
When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.