SPICED CRANBERRY PEAR CRISP

~ Let's Dish 

FILLING

7 ripe, firm pears, peeled and cut into large chunks

2 c. fresh cranberries

1/3 c. sugar

2 T. flour

1 T. lemon juice

1 t. cinnamon

1/4 t. nutmeg

1/4 t salt

TOPPING

1/2 c. flour

1/2 c. brown sugar

1/2 t. cinnamon

1/4 t. cloves

1/4 t. nutmeg

1 c. rolled oats

1/2 c. cold butter, cut into small pieces

1/2 c. chopped pecans

vanilla ice cream, optional

Preheat oven to 400 degrees. Lightly grease a 9x13-inch pan. In a large bowl, mix all the filling ingredients until well combined, then pour into pan.

In a medium bowl, mix flour, sugar, cinnamon, cloves, nutmeg, and oats. Cut in butter until mixture resembles coarse crumbs. Mix in pecans. Sprinkle in an even layer over filling.

Bake 70-90 minutes or until fruit is bubbling and topping is golden brown. Serve warm with vanilla ice cream. 

PEAR SAUCE

~ Two Peas & Their Pod

8-10 pears, peeled, cored, and cut into 1-inch pieces
1/4 c. water
2 t. lemon juice
1 t. cinnamon
1/2 t. ginger
1/2 t. vanilla

Combine all ingredients in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, 20-25 minutes or until pears have softened. Depending on your texture preference, use a potato masher to mash pears for a chunky sauce or an immersion blender for a smooth one. The sauce will keep in the refrigerator for one week and can also be frozen or canned.

Notes: I normally make pear sauce with nothing but pears, including skins because I always puree it at the end, but this is a tasty way to kick things up a notch.

PEAR BUTTER

~ Cooking With Christen

10 pears
1 T. vanilla
3/4 c. sugar
3/4 c. brown sugar
2 t. cinnamon
1/2 t. cloves

Coat inside of crockpot with nonstick spray. Peel, quarter, and core the pears, then place in crockpot. Add vanilla. Cook on low for 8 hours. Mash with fork, then add both sugars, cinnamon, and cloves. Cook on low for 6 hours. Leave chunky or use an immersion blender to puree.

Makes about 6 cups.

Notes: Since this takes so long, I start the crockpot for the first time when I go to bed, then mash the pears and add the second round of ingredients when I wake up. I usually need to cook it longer than six hours on the second round to get it thick enough to be considered pear butter instead of pear sauce, but it's not a problem when I'm home all day anyway. Although I've never tried it, I suppose I could make it more quickly on the stovetop. 

SALAD WITH PEARS & CRANBERRY VINAIGRETTE

~ dash magazine - November 2010

DRESSING
1/2 c. frozen cranberries
1/4 c. honey
2 T. white wine vinegar
1 t. Dijon mustard
1/2 c. vegetable oil
1/2 c. water
salt & pepper, to taste

SALAD
8 cups lettuce
2 ripe pears, chopped or thinly sliced
1 c. toasted chopped walnuts
1 c. crumbled blue cheese

In a small pan over low heat, bring cranberries, honey, and vinegar to a simmer. Cook until cranberry skins break, about 2-3 minutes, then set aside to cool.  

Combine cranberry mixture and mustard in a blender and blend until smooth. With the blender running, drizzle in the oil, then the water. Season with salt and pepper, if desired. Refrigerate vinaigrette if not serving immediately.

Fill serving bowl with lettuce, then scatter pears over the top. Sprinkle with walnuts and blue cheese. Dress salad before serving or place dressing on table for people to dress their own portion.

Notes:  We use chopped almonds instead of walnuts and it's absolutely delicious!  If you can't or won't use blue cheese, then feta's a good alternative. 

STRAWBERRY & PEAR GREEN SALAD

~ Bethany Weathersby

lettuce and/or spinach
strawberries, sliced
pears, sliced
sliced almonds
crumbled feta

Place greens in serving bowl, then top with remaining ingredients.

WINTER FRUIT SALAD WITH LEMON POPPY SEED DRESSING

~ Karen Keathley

SALAD
1 head romaine, cut or torn into bite-sized pieces
4 oz. Swiss cheese, shredded
1 c. unsalted cashews
1/4 - 1/2 c. dried cranberries
1 apple, peeled, cored, and diced
1 pear, peeled, cored, and diced

DRESSING
1/2 c. sugar
1/2 c. lemon juice
2 t. minced onion
2 t. dijon mustard
salt, to taste
2/3 c. oil
2 t. poppy seeds

Whisk sugar, lemon juice, onion, dijon and salt together. Add oil in a slow stream while whisking. Stir in poppy seeds.

Combine all salad ingredients, pour dressing over salad, then toss to coat.

Notes: I like to toast the cashews before adding them to the salad and I never peel the fruit. Some of our family members don't use salad dressing and the rest use small amounts, so I only make half of the dressing recipe and usually still have some left over.