Best 8 Pear And Cranberry Bellini Recipes

PEAR AND CRANBERRY BELLINI

Steps:

• In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail. Pour 1/4 cup juice mixture into each of 8 champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.

PEAR BELLINI

Steps:

• Stir together pear nectar and pear brandy in a chilled glass. Divide pear blend into 2 rocks glasses filled with crushed ice. Top with chilled Champagne and garnish with sliced pears.

PEAR AND CRANBERRY BELLINI

Steps:

• Serves 8

PEAR BELLINI

Steps:

• Strain the pears; reserve the liquid. Add the pears to a blender along with 2 tablespoons of the reserved liquid. Blend to a smooth puree.
• Divide the pear puree between 6 champagne flutes. Top off with sparkling wine, and stir gently. Serve immediately.

PEAR CRANBERRY CRISP

Steps:

• Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

PEAR CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

PEAR HONEY CRANBERRY SAUCE

Steps:

• In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
• Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.

PEAR AND CRANBERRY CRISP

Steps:

• For topping:
• Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
• For filling:
• Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
• Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.