ube pan. Drain 1 can pear halves, reserving 1/3 cup
aking dish, place one bartlett pear half, well drained from a
poon, transfer pears to four dessert dishes.
Add sugar to
Scoop ice cream into 6 dessert dishes & spoon sliced pears over
-inch pie plate. Scrape pear filling into crust.
Cut
Combine pears and honey in processor; puree until smooth.
Pour reserved pear juices into 2 cup measuring cup.
Add enough cranberry juice to pear juices to measure 2 cups.
Add juice mixture to processor and process until well blended.
Transer to 13x9x2\" glass baking dish.
Freeze until frozen, at least 5 hours or overnight.
Using fork, scrape surace of granita to form crystals.
Divide among 6 dessert glasses.
Garnish with cranberries and mint sprigs, if desired.
Chill pears in refrigerator until ready to make.
Place lettuce leaf on plate.
On each plate put 2 pear halves atop lettuce.
Mix together well cream cheese with salad dressing. Spoon onto center of pear halves.
Cut up pears.
Combine sugar, cornstarch, pear juice in saucepan; bring to a boil.
Cook 1 minute, stirring while cooking. Add the cut-up pears and 2 cup blueberries.
Pour mixture into an 8 x 8-inch pan that has been sprayed with Pam.
Mix flour, sugar, baking powder and milk.
Make 6 dollops of batter on top of fruit in pan.
Bake at 400\u00b0 for 20 to 25 minutes.
Serve warm or cold. Add a dab of Cool Whip on top of each serving.
ello in boiling water; add pear syrup and lime juice; measure
Spray a skillet with cooking spray and place over medium-heat. Add pear and apple slices to skillet and sprinkle cinnamon over the top. Cover the skillet with a lid and cook, stirring occasionally, until tender, 3 to 5 minutes.
Divide yogurt between 2 bowls and top each with 1/2 of the apple and pear mixture.
cross the bottoms.
Arrange pear pieces over the caramel; top
Place pear half in dessert dish, rounded side down.
Fill hollow with ice cream.
Pour chocolate sauce over ice cream. Freeze.
Dissolve jello and salt in boiling water.
Drain pears; measure the pear juice and add water to make 1 3/4 cups.
Stir extract and syrup water into prepared jello.
Set 1 cup of jello aside.
Put all the rest into 1 1/2-quart dish or mold.
Chill until slightly thickened.
Quarter pears and place in jello.
Chill until set, but not firm.
Gradually blend jello mixture (the one cup you set aside) into cream cheese, a little at a time.
Pour over the chilled jello with pears.
Refrigerate until firm.
For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan.
Add in canned fruit.
Sprinkle top with cinnamon-sugar-flour and flake cereal.
If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350\u00b0.
br>To make the caramelized pear, combine the butter and sugar
he pears, lemon juice and pear juice together in a large
nd remaining sugar.
Puree pear mixture then strain through a
ice up the apple and pear. Place in a fryin pan
br>Serve with Pear Sauce.
To make Pear Sauce: In a
Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt.
Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice.
Cook and stir until slightly thickened.
Add mashed pears. Cool until mixture mounds.
Beat egg whites to soft peaks.
Gradually add remaining sugar, beating until stiff.
Fold in pear mixture.
Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.