Roasted Pear Fool Crunch

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The countdown to Christmas is on. How about a make ahead dessert to take the pressure off your holiday entertaining? My recipe for Roasted Pear Fool Crunch can be made a day in advance and checks off all the boxes for festive, easy and delicious. This is my second entry in the USA Pears Blogger Recipe Challenge Baking/Desserts category.

Dip your spoon into this creamy, crunchy, spicy and juicy dessert. The caramelized pears add a fresh intense sweetness that “pears perfectly” with the warm spices of the gingersnaps and slight bitterness of the orange marmalade. The addition of the mascarpone cheese helps to stabilize the cream, so the dessert can be made a day in advance and stored in the refrigerator. Garnish just before serving.

Roasted Pear Fool Crunch

  • Servings: 4
  • Difficulty: easy
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3 ripe USA pears

2 tablespoons melted butter

2 tablespoons honey

½ cup heavy cream

¼ cup mascarpone cheese

2 tablespoons powdered sugar

2 tablespoons orange marmalade

½ cup crumbled ginger snap cookies

¼ cup pomegranate seeds

Heat oven 400F. Line a baking sheet with foil and lightly coat with non-stick cooking spray. Core, peel and dice 2 pears. Toss pears with butter and honey, spread over prepared baking sheet. Bake for 10 to 15 minutes or until pears are caramelized; cool. In a large bowl, with an electric mixer on low speed, combine heavy cream, mascarpone, powdered sugar and marmalade until blended. Increase mixer speed and beat to just stiff peaks. Fold in cooled pear mixture. Layer half the pear fool mixture over the bottom of 4 serving glasses. Reserve 2 tablespoons of the crumbled cookies for garnish. Sprinkle the remaining cookies evenly over the pear fool. Sprinkle with half the pomegranate seeds. Dollop remaining pear fool on top. Sprinkle evenly with remaining cookies and pomegranate seeds. Thinly slice the remaining pear. Garnish each serving with a fan of pear slices.

For more information and delicious recipes check out the website www.usapears.org and their social media platforms @usapears

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Festive Pear Crostini

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I am taking part in the “USA Pears Blogger Recipe Challenge”. This is my first entry into the appetizer category.

It’s holiday time and that means partying with USA Pears. At their peak of freshness right now, pears are a beautiful versatile fruit that need little embellishment. Sliced on a cheeseboard or tossed into a salad pears are an easy addition to every festive table. Come on now. They come in both red and green Christmas colors! If that doesn’t just get you excited about cooking with USA Pears during the holidays then the flavor will.

Here is a crowd pleasing appetizer recipe for holiday entertaining. With a few flavorful ingredients you will WOW your guests with this delicious pear bite. The sweetness of the pears complements the nutty cheese and balances out that little pop of pomegranate.

Roasted Pear Crostini with Manchego & Pomegranate

  • Servings: 8 to 10
  • Difficulty: easy
  • Print

1 bunch fresh thyme

2 USA Pears, (1 red like Anjou and 1 green like Bartlett), cored, halved, and cut into 1/4-inch slices

1 large baguette, cut on an angle into ½-inch slices (I like a whole grain loaf)

 4 tablespoons butter, divided

2 tablespoons sugar

1 teaspoon fresh lemon juice

½ cup shredded mild Spanish Manchego cheese

Freshly ground black pepper, optional

¼ cup fresh pomegranate seeds


Heat oven 375F. Line two baking sheets with aluminum foil. Lightly coat with cooking spray. Spread several thyme sprigs over bottom of one baking sheet. Fan pear slices over top of thyme. Using two tablespoons of butter, spread butter lightly over 1 side of each bread slice and place butter-side-up on other baking sheet. Melt remaining butter in a small skillet over medium-high heat until foaming subsides. Add sugar and swirl until melted and starting to brown. Remove from heat and stir in lemon juice.  Spoon mixture evenly over sliced pears. Bake pears and bread for 10 minutes. Arrange baked pears on top of crostini. Sprinkle each with some cheese. Return crostini to oven and bake for 5 to 6 minutes or until cheese is melted. Sprinkle with pepper, if desired and top with pomegranate seeds and fresh thyme leaves. Serves 8 to 10.

For more information and delicious recipes check out the website www.usapears.org and their social media platforms (Facebook, Twitter, Pinterest and Instagram) @usapears

The Best Cranberries For All Seasons

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Cape Cod Select Premium Frozen Cranberries is hosting a blogger challenge. I am thrilled to participate and bring this kind of quality product to my blog.  For more than 70 years the Rhodes family has been harvesting cranberries. Just open a bag of their cranberries and you will see nothing but bright red and fresh beautiful fruit. Available all year long, I have never seen cranberries like these before. They are like jewels and I just could not wait to create some recipes with them.

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Just last week I was eating the best cranberry lemon muffin I had ever tasted. It came at a premium price from a high-end coffee shop. It was so good I went back the next day and purchased another. I knew I needed to try and make these muffins at home and I did. Light and buttery these muffins are filled with cranberries and tart lemon curd. Husband approved these muffins are perfect for all those overnight holiday guests.

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Fresh Cranberry Lemon Muffins

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

½ cup (1 stick) unsalted butter, softened

¾ cup granulated sugar

2 eggs

½ cup plain Greek yogurt

½ teaspoon vanilla extract

½ teaspoon lemon extract

Zest of 1 large lemon

2 tablespoons fresh lemon juice

2 tablespoons milk

1 and 1/2 cups Cape Cod Select Premium Frozen Cranberries (do not thaw)

1 jar lemon curd

Preheat oven to 425F degrees. Spray a 12 count muffin cups with nonstick spray or line with cupcake liners that rise above the rim of the pan (like the tulip shaped liners in the photo). In large mixing bowl, whisk flour, baking soda, baking powder and salt; set aside. In medium mixing bowl, with an electric mixer, beat butter and sugar for 2 minutes or until light and fluffy scraping down sides of bowl as needed. Add eggs; beat until well blended. Add yogurt, vanilla, lemon extract, zest, lemon juice and milk; blend well. Add wet ingredients to dry ingredients and mix with a rubber spatula just until dry ingredients are moistened. Fold in cranberries. Scoop batter into prepared muffin cups filling to the top. Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 20 to 24 more minutes or until a toothpick inserted in the center comes out clean. Cool completely. With a melon baller tool scoop out the top center of the muffin. Fill with a small spoonful of lemon curd. Replace muffin tops.

Please note that if you use standard liners that just fit the size of your muffin tin that your yield will be up to 15 muffins and your bake time will be a few minutes less. [/recipe]

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While most of us use cranberries in baking have you thought about adding them to a main dish or entree? Tapping into my Sicilian roots I thought Cape Cod Select cranberries would be perfect in an agrodolce sauce recipe. Agrodolce translates to sweet & sour and these cranberries shine in a savory mix of onions, vinegar, apple cider, rosemary, ginger and brown sugar. Can you say dinner on the table this busy holiday season in 30 minutes? Yes, you can!

Festive Cranberry Agrodolce Chicken

4 to 6 boneless skinless chicken thighs*

1-teaspoon kosher salt

½-teaspoon ground black pepper

1 tablespoon olive oil

1 tablespoon finely chopped peeled fresh ginger

1/8 teaspoon crushed pepper flakes

1 small to medium onion, chopped

1 cup Cape Cod Select Premium Frozen Cranberries

2 tablespoons unsalted butter

1 ½ cups apple cider or juice

2 tablespoons red wine vinegar

1 teaspoon chopped fresh rosemary leaves plus additional for garnish

1 ½ tablespoons dark brown sugar

cooked spaghetti squash; optional

Season chicken with salt and pepper on both sides. Heat olive oil over medium heat in large skillet. Add chicken; cook until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate. To same skillet, stir in ginger, pepper flakes, onion and cranberries; cook for 5 minutes or until onion is tender. Add butter, apple cider or juice, red wine vinegar and rosemary; stir well and bring to a boil. Gently boil for 15 to 20 minutes or until sauce is reduced by half. Stir in brown sugar. Return chicken and any accumulated juice to pan. Cook for 10 minutes or until chicken is fully cooked and tender. To serve: spoon cooked spaghetti squash over center of plate. Top with chicken and sauce. Garnish with fresh rosemary. Serves 4.

*We love chicken thighs in our house, but feel free to substitute boneless chicken breast if that is what you prefer. Just leave the chicken skin intact to avoid overcooked chicken.

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How about that gorgeous drink featured in my first photo? Greet your guests at the door with my Holiday Cranberry Pear Rosemary Spritzer and they may never leave. It’s your fault that you are treating your friends and family to the best of the best.

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Cranberry Pear Rosemary Spritzer

¼ cup sugar

¼ cup pear brandy

¼ cup Cape Cod Select Premium Frozen Cranberries

1 sprig fresh rosemary plus additional for garnish

2 tablespoons fresh lime juice

½ cup (4 ounces) good quality vodka

1 cup (8 ounces) cold prosecco or cranberry flavored seltzer

In small saucepan, over medium heat, swirl sugar, pear brandy, cranberries and rosemary until sugar is dissolved and mixture comes just to a boil. Let mixture steep and cool for at least 30 minutes. Remove and reserve cranberries. Remove and discard rosemary sprig. In a shaker filled with ice, combine cranberry pear syrup, lime juice and vodka; shake well. Pour over 4 ice filled glasses. Top each with ¼ cup (2 ounces) prosecco or cranberry flavored seltzer. For glass garnish: skewer reserved cranberries onto fresh rosemary sprigs and drape on top of glass.

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Thanks Cape Cod Select for sponsoring this recipe contest and sharing your delicious cranberries with me and my readers. For more fresh recipes, fabulous photos and how to purchase check out the following links:

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