illing: In large bowl, combine pear slices & cranberries. Sprinkle with 1
rain.
Serve with Brandied Pear-Cranberry Salsa.
Makes 8 servings
Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
Remove cinnamon stick and star anise. Chill until ready to serve.
Preheat oven to 350\u00b0.
Cut peach slices in half lengthwise. Combine peach slices and cranberry sauce in ungreased 9-inch square pan.
Knead swirl packet from mix for 10 seconds.
Cut off one end of packet.
Squeeze contents evenly over fruit.
Preheat oven to 350\u00b0.
Combine peach pie filling and cranberry sauce in ungreased 13 x 9 x 2-inch pan.
Combine dry cake mix, cinnamon and nutmeg in bowl.
Cut in butter with pastry blender or 2 knives; mix in nuts.
Sprinkle evenly over fruit in pan.
Bake at 350\u00b0 for 45 to 50 minutes or until golden brown.
Serve with ice cream or whipped cream, if desired.
Makes 16 servings.
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
aking paper. Mix the sliced pear and lemon juice together then
rying pan and saute the pear for 2 mins, turning. Sprinkle
Pour the beaten eggs into one deep dish and the milk into another. Soak the bread in the milk and then in the egg. Heat the oil and butter in a large frying pan and cook the bread slices on both sides until golden brown.
Spread the cranberry sauce on 8 of the bread slices and top with the Camembert and pear slices. Top with a second slice of bread and press down lightly. Sprinkle with the chives to serve.
until soft. Stir in the cranberry sauce and cinnamon. Set aside
Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and
Preheat oven to 350\u00b0.
Combine dry cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with pastry blender till crumbly.
Stir in nuts; set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 dish. Mix well.
Sprinkle crumb mixture over fruit.
Bake 45-50 minutes or golden brown.
In a bowl, combine the pie filling and cranberry sauce; transfer to a lightly greased 13x9 inch baking dish; set aside.
In another bowl, combine the cake mix and spices; cut in the butter using a pastry blender until mixture is crumbly; stir in pecans.
Sprinkle mixture over fruit.
Bake in a 350\u00b0 oven for 45 minutes.
Serve warm with ice cream.
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.
Dissolve jello in boiling water; stir in cold water and pear juice, lemon juice and cranberry sauce.
(Break up cranberry sauce a little before adding to mixture.)
Chill until consistency of unbeaten egg whites.
Fold in chopped pears and pecans.
Spoon into a 7-cup mold or a 9 x 13-inch dish.
Chill until firm.
Makes 10 servings.
Sauce -- Mix everything; cranberry, pear, shallot, seasoning and cider in
To Make Cranberry Puree: Combine 1 cup of
nd cinnamon.
Stir into cranberry mixture.
Pour into pastry
ill NOT work in this recipe. Place the fruit in a
Place ice into a cocktail shaker. Pour in vodka, pomegranate liqueur, cranberry juice, and lime juice. Cover and shake until the outside of the shaker is covered in frost. Strain into a chilled martini glass and garnish with pomegranate seeds and pear slice.